LOCATION: Recipes >> Shellfish >> Escargot 04
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Escargot 04
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Escargots Bourguignonne
2 pounds butter
8 cloves fresh garlic, chopped fine
48 snails, with shells
2 tablespoons fresh parsley, chopped
3 ounces chicken broth
1/4 cup Madeira
1/2 teaspoon salt
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.
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.
NOTE: Be sure to use a large shell for a large snail.
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