| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood, Foreign, Appetizers, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Minced onion |
| 1/2 |
lb |
Butter,melted |
| 1/4 |
ts |
Lemon juice |
| 24 |
|
To 26 – blanched * fresh escargot,or drained,canned snails |
| 2 |
tb |
Garlic powder |
INSTRUCTIONS
Saute minced onion in 1/4 cup butter.Add lemon juice.Place escargot in
mushroom caps in individual dishes.Spoon onion and butter over
escargot.Sprinkle lightly with garlic powder.Let stand for two hours. Pour
mixture of remaining butter and garlic powder over escargot.Bake @ 350
degrees for 10 to 15 minutes.Serve with garlic toast.
* To Blanch Escargot: Blanching is the first step in preparing escargot
dishes.Fill a 3 quart pan half full of water (enough to cover the
snails).When water boils,drop in the rinsed snails.Boil vigorously for 3
minutes (no more or the snails will get tough).Remove snails and rinse in
cold water.Remove nails from shells with a toothpick.Place snails in bowl
containing a mixture of half water and half vinegar for two hours.Snails
are now ready to simmer in sauces.They may be cut into two or three
pieces,if desired.Blanched snails,may be frozen.Note: Do not save snail
shells,which are fragile.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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