| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Appetizers |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Soft butter |
| 1/4 |
c |
Finely chopped parsley |
| 2 |
|
Shallots, finely chopped |
| 1 |
|
Clove garlic, finely chopped |
| 2 |
tb |
Brandy |
| 32 |
|
Canned French snails |
| 32 |
|
Snail shells |
INSTRUCTIONS
1. Preheat the oven to 350 deg. F.
2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl
and blend well.
3. Place a snail in each shell and fill the cavity with the seasoned
butter. Place on a baking pan and bake for twelve minutes. Serve hot, as
an appetizer, on individual snail dishes or on small folded napkins on
plates, to keep the shells from sliding about. [From "The New York Times
International Cookbook."]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”