Escargots

Name: Escargots
Ingredients: 1 cup butter softened; 2 tablespoons shallots chopped; 2 tablespoons garlic chopped; 2 tablespoons champagne or white wine; 1 tablespoon worcestershire sauce; 1 tablespoon parsley leaves fresh, chopped; 1 teaspoon brandy; 1 teaspoon lemon juice; 1/2 teaspoon salt; 1 pinch black pepper; 36 each snails

11 ingredients

9 steps

Ingredients

1 cup butter softened
2 tablespoons shallots chopped
2 tablespoons garlic chopped
2 tablespoons champagne or white wine
1 tablespoon worcestershire sauce
1 tablespoon parsley leaves fresh, chopped
1 teaspoon brandy
1 teaspoon lemon juice
1/2 teaspoon salt
1 pinch black pepper
36 each snails

Directions

1

Mix, but do not whip, all ingredients except snails.
2

Heat mixture in large skillet.
3

Add snails and simmer 10 to 15 minutes, allowing liquid to cook into snails.
4

Preheat oven to 350F (180C).
5

Put small amount of butter mixture into bottom of each shell.
6

Insert snail using end of fork.
7

Top with additional butter mixture.
8

Continue until all shells are filled, placing them in flat baking dish as they are completed.
9

Pour remaining butter mixture over snails and heat until bubbling, about 10 minutes.