Escargots Bourguignonne
This wonderful appeatizer will speak for itself.
INGREDIENTS
Nutrition- 1⁄2
- 1
- 1
- 1 1⁄2
- 1lemon, juice of
- 1dash Worcestershire sauce
- 1dash Tabasco sauce
- salt and pepper
- 1tablespoon Pernod
- escargot, drained and rinsed
- snail shells, for serving
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DIRECTIONS
- In a bowl cream together the butter, shallots, parsley, garlic, lemon.
- juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
- Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
- Drain them.
- Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
- Place the shells in an oven-proof serving.
- pan and bake them at 450 degrees F. until the butter begins to sizzle.
- Just before serving, sprinkle each escargot with a little dry white wine.
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