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Ingredients
- 1/4 # butter
- 1-2 cloves garlic-crushed
- 1-2 Tbs parsley-chopped
- Salt and Pepper to taste
- 1/8-1/4 tsp Lemon juice
- 24 snails
Preparation
Step 1
Cream butter until fluffy with wooden spoon or beater. Add other ingredients except snails. Put 1/4 tsp in each shell or escargot dish, then place snail, small end in first as far as it will to into butter mixture. Then add 1/4 tsp more butter mixture to each shell or dish. Heat to bubbly in 450 oven for about 10 min..
Serve with toast points.
Freezes well.