Escargots
Ingredients
- 1 cup butter, softened
- 2 tablespoon shallots, chopped
- 2 tablespoon garlic, chopped
- 2 tablespoon champagne, or white wine
- 1 tablespoon worcestershire sauce
- 1 tablespoon parsley, fresh, chopped
- 1 teaspoon brandy
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1 pn pepper
- 36 each snails and shells
Instructions
- Mix, but do not whip, all ingredients except snails.
- Heat mixture in large skillet. Add snails and simmer 10 to 15 minutes, allowing liquid to cook into snails.
- Preheat oven to 350 degrees. Put small amount of butter mixture into bottom of each shell.
- Insert snail using end of fork. Top with additional butter mixture.
- Continue until all shells are filled, placing them in flat baking dish as they are completed.
- Pour remaining butter mixture over snails and heat until bubbling, about 10 minutes.
