| 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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