Escargot

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
YIELD: 48 snails
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees.
  • Reduce the consomme and wine to 1 Cup over high heat cooked with the bay leaf and garlic.
  • Put the shells in a colander and pour the warm water over them and drain well.
  • Place shells in a shallow casserole dish large enough to hold all shells in one layer.
  • Put a dab of snail butter in each shell.
  • Simmer the snails briefly in the hot reduced consomme-wine mixture.
  • Place snail in each shell and cover with remaining snail butter.
  • Pour wine-consomme mixture in the bottom of dish holding the shells.
  • Place in the oven and cook for a few minutes, just long enough to get the snails piping hot.
  • Serve hot with bread for dipping.
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