Snails in Garlic Butter
By corlear
Escargots à la Bourguignonne
Paul Bocuse - Collonges-au-Mont-d'Or
- 4
Ingredients
- 2 sticks (1 cup) butter
- ¼ cup minced parsley, minced
- 2 shallots, minced
- 2 garlic cloves, minced
- ¼ teaspoon salt
- pepper to taste
- tin of 24 snails
- ½ teaspoon butter
- 3 tablespoons stale bread crumbs
- large croutons
Preparation
Step 1
In a bowl cream together 2 sticks (1 cup) butter, well softened, ¼ cup minced parsley, 2 shallots and 2 garlic cloves, all minced, ¼ teaspoon salt, and pepper to taste. Drain a tin containing 24 snails, rinse the snails, and pat them dry with paper towels. With a small metal spatula fill the recesses of 4 snail dishes with some of the butter mixture. Set a snail in each recess and cover it with about ½ teaspoon more of the butter. Sprinkle 3 tablespoons stale bread crumbs over the snails in each dish and bake the snails in a preheated very hot oven (500° F.) for 8 minutes. Put the dishes under a preheated broiler for 1 minute, or until the crumbs are golden. Serve the snails with large croutons.