Free Recipe Escargots Bourguignonne
Recipe Type: A Recipes
Recipe Preparation: cook
Cooking Ingredients for Escargots Bourguignonne Recipe
2 lb Butter
8 Cloves fresh garlic; chopped
-fine
48 Snails; with shells
2 tb Fresh parsley; chopped
3 oz Chicken broth
1/4 c Madeira
1/2 ts Salt
Escargots Bourguignonne Preparation
STEP ONE: Place butter in saute pan and cook until it begins to turn brown. Add chopped garlic and saute until light brown. Add snails and saute for approximately 1 minute. Add parsley, chicken broth, Madeira, and salt. Cook until liquid is reduced to about one-quarter. STEP TWO: 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. CHEF”S NOTE: Be sure to use a large shell for a large snail. Serving Ideas : An unforgettable appetizer for eight. Recipe by: Locke-Ober, Boston, MA Posted to MC-Recipe Digest V1 #828 by Yolanda de Ortega <yillingw@gye.satnet.net> on Oct 5, 1997
Cooking Temperature:
Recipe Serves: 8
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