| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Campanile | 4 | servings | ||
INGREDIENTS
| 4 | Dozen snails; (canned). | |
| 1 | sl | Stale bread. |
| 1 | c | Champagne or dry white wine. |
| 1 | Garlic clove. | |
| 1 | bn | Parsley. |
| 150 | g | Melted butter. |
| Salt; pepper. |
INSTRUCTIONS
1 Rinse and drain the snails. 2 Soak the bread in the champagne or wine. 3 Blend the bread, peeled garlic and parsley in the liquidizer. 4 Add the butter to the mixure. Season. Mix together well. 5 Put the snails in a snail dish or individual ramekin dishes. Put a little of the mixture on each snail and cook in the oven (gas mark 6 / 400F / 200C) for 10 minutes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: add a whole new dimension to your life”