| 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.
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