MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ryan's Escargot
Categories: Exotics, Citrus, Herbs, Appetisers
Yield: 4 Servings
14 oz Can Escargot snails; 18 ct
1 md Shallot; minced
2 cl Garlic; minced
1 ts Salt
1 ts Lemon Juice
4 Cloves
1/4 lb Butter; softened
1/2 ts Herbs de Provence
Snail Shells
Shredded Parmesan Cheese
1 c White Wine
Mix into softened butter, shallot, garlic, crushed clove
bulbs, herbs de provence, lemon juice, and salt. Mix well
and refrigerate until semi-firm.
Rinse snails until water runs clear. Soak them in the wine
for 15 minutes.
Take a shell and put a 1/2 tsp of butter mixture into it,
stuff in snail, follow with another 1/2 tsp butter mix.
Place them all facing opening upwards in baking dish and
sprinkle with shredded parmesan cheese.
Bake 10-12 minutes @ 400ºF/205ºC until cheese and butter
is melted and bubbly. Enjoy.
From:
http://www.ryankarcher.com
Uncle Dirty Dave's Archives
MMMMM
... Save for a rainy day and a new tax comes along and soaks you.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)