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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

20 Fresh snails
3 Carrots
2 Onions
2 Cloves garlic
3 Bouquet garni
Ground black pepper
Salt
1/4 pt Sherry
8 oz Slightly salted butter
4 oz Fresh parsley
3 Cloves garlic
8 Shallots
Salt
White pepper

INSTRUCTIONS

Blanch the snails in boiling water for 5 minutes. Remove, drain and
leave to cool. Remove the snails from their shells and set aside. To
make the stock, wrap the chopped onions, garlic and carrots in a
muslin bundle and add to two pints of boiling water with the salt and
pepper, bouquet garni and sherry.  For the butter sauce, soften the
butter and finely chop the parsley,  shallots and garlic. Mix well
together with a little salt and white  pepper. Mix in the white wine.
Take a large clean snail shell, load  with the snail meat then pack
with garlic butter. Place the snails on  a baking tray and cook for 10
- 15 minutes at 175C. Watch to see when  the sauce starts to bubble. At
this stage turn off the oven and leave  to stand for one minute before
serving with crusty bread.  DISCLAIMER(c) Copyright 1996 - SelecTV
Cable Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4409
Calories From Fat: 1672
Total Fat: 190g
Cholesterol: 199.6mg
Sodium: 1274.6mg
Potassium: 12567.3mg
Carbohydrates: 601.9g
Fiber: 15g
Sugar: 21.9g
Protein: 106.7g


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