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Print this Recipe    Escargot 24

Escargot Butter:
Make the day before serving.

1/4 lb. (1/2 cup) butter, softened
1 tsp. shallots, minced
2 or 3 cloves garlic, minced
1/2 tsp. salt

Mix together well and refrigerate.


Snails

12 to 24 large snails
dry vermouth
1/4 to 1/2 tsp. of the butter mixture
French bread

12 to 24 large snails, canned, rinsed well, and drained.

Its not necessary, but very nice to soak the snails in dry vermouth
for about 15 minutes and then drain. Put about 1/4 to 1/2 tsp. of
the butter mixture into the snail shells.

Put a snail in each shell, with the soft, smaller, tapered end in
first and the flat, calloused end facing out. (This is the way the
snail faced the world. He fits well in the shell this way!) If
you have extra snails you can put 2 in 1 shell. Add another 1/2
tsp. of the butter on top of the snails. Refrigerate if not ready
to pop these into the oven -- up to half a day is OK if covered
with plastic wrap.

Heat in 400 degree F oven for about 10 minutes. The butter should
be completely melted and bubbly.

Serve with a chunk of French bread to soak up the extra butter.
Easy and delicious! (Unused butter is terrific on fish or vegetables.)

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