| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Appetizers, French |
8 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Sweet butter |
| 2 |
tb |
Shallots |
|
|
Clove garlic |
| 2 |
tb |
Chopped parsley |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
pn |
Nutmeg |
| 4 |
|
Dozen Snails |
INSTRUCTIONS
For the butter... Cream in a bowl the butter and add all the rest of the
ingredients, except the snails.
Preheat an oven to 400 degrees F. Wash and clean the snails according to
package directions; wash and clean the shells according to package
directions...
Put a little of the Snail Butter into the bottom of each shell; add the
snails; and fill the shells with more of the Snail Butter.
Place the shells in small dishes,with open ends up. Sprinkle with dry bread
crumbs. Pour 2 Tablespoons dry white wine in bottom of each dish.
Bake for 8 minutes.
Serve with warmed French Bread to mop-up the extra sauce...
From: A Treasury of Great Recipes, by Mary and Vincent Price
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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