ESCARGOTS BOURGUIGNONNE

By Silvermama

Serve with warm french bread to soak up the snail butter.

Ingredients

• 3/4 lb sweet butter
• 1 garlic clove
• 1/4 tsp salt
• 1 pinch nutmeg
• 2 tbs shallots
• 2 tbs chopped parsley
• 1 dash pepper
• 4 dozen snails
• 2 tbs dry white wine

Preparation

Step 1

For the butter, cream in a bowl the butter and add all ingredients except snails.
Preheat oven to 400. Wash and clean the snails according to package directions.
Put a little of the snail butter into the bottom of each shell; add the snails; and fill the shells
with more of the snail butter. Place the shells in small dishes with open ends up. Sprinkle
w/dry bread crumbs. Pour 2 tbs dry white wine in bottom of each dish. Bake for 8 minutes.