Escargots Bourguignonne
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Escargots Bourguignonne
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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| Sheri Ann Richerson |
