Escargot

By jonil

Ingredients

• Butter sauce for 1 dozen snails:
• 6 Tbsp butter
• 1 finely chopped garlic
• 1 tsp finely chopped shallots
• 1 tsp finely chopped parsley
• s&P to taste
• A dash of brandy or Madeira also may be added.

Preparation

Step 1

Drain contents of can. Clean snail shells in boiling water.
Place a bit of the butter sauce in each shell, then place a snail in each shell and cover with the rest of the butter sauce. Place the prepared snails in a hot oven (about 400)
until snail butter is bubbling. Serve hot.

Butter sauce:
Blend butter, garlic, shallts, parsley s&p. Mix together well.