| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Appetizers, French dish, Continental | 8 | Servings |
INGREDIENTS
| 2 | lb | Butter |
| 8 | Cloves fresh garlic; chopped fine | |
| 48 | Snails; with shells | |
| 2 | tb | Fresh parsley; chopped |
| 3 | oz | Chicken broth |
| 1/4 | c | Madeira |
| 1/2 | ts | Salt |
INSTRUCTIONS
STEP ONE: Place butter in saute pan and cook until it begins to turn brown. Add chopped garlic and saute until light brown. Add snails and saute for approximately 1 minute. Add parsley, chicken broth, Madeira, and salt. Cook until liquid is reduced to about one-quarter. STEP TWO: Place a little of the sauce in each shell, then add a snail. Reserve the remaining sauce. Place in a 425-degree oven long enough to get very hot. Pour reserved sauce over snails and serve. CHEF'S NOTE: Be sure to use a large shell for a large snail. Serving Ideas : An unforgettable appetizer for eight. Recipe by: Locke-Ober, Boston, MA Posted to MC-Recipe Digest V1 #828 by "Yolanda de Ortega" <yillingw@gye.satnet.net> on Oct 5, 1997
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