February 26, 2010, Newsletter Issue #295: Escargots Bourguignonne
Tip of the Week
This is not low fat, and it won´t be any good if you try to adjust it. You must use real butter and lots of it! Good French Bread for dipping in the garlic butter is a must!
2 pounds butter
8 cloves fresh garlic, finely chopped
48 snails, with shells
2 tablespoons fresh parsley, chopped
3 ounces chicken broth
1/4 cup Madeira
1/2 teaspoon salt
Place butter in sauté pan and cook until it begins to turn brown. Add chopped garlic and sauté until light brown. Add snails and sauté for approximately 1 minute. Add parsley, chicken broth, Madeira, and salt. Cook until liquid is reduced to about one-quarter.
Place a little of the sauce in each shell, then add a snail. Reserve the remaining sauce. Place in a 425-degree oven long enough to get very hot. Pour reserved sauce over snails and serve.
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