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  • 1 stick butter
  • 2 cloves minced garlic
  • 2 T minced parsley
  • salt, pepper & lemon juice
  • snail shells
  • 2 dozen snails


Servings 6


Step 1

Cream butter til fluffy. Beat in garlic & parsley, salt, pepper & lemon juice to taste.
Put 1/4 tsp. butter into shell opening, then twist the snail into shell. Push snail down & cover opening with another 1/4 tsp. butter mixture. Refrigerate for several hours.
Preheat oven to 450. Bake in middle oven for @ 1o min, til butter is bubbling out of snail shells. Serve immediately with French bread for dipping.

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