Escargots
Instead of going to a fancy restaurant, make this dish at home and add some sophistication to your kitchen.
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|
 | Preparation | 20 minutes |
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| Cooking | 10 minutes |
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| Ready In | 30 minutes |
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Ingredients
| 1 |
cup |
butter |
softened |
| 2 |
tablespoons |
shallots |
chopped |
| 2 |
tablespoons |
garlic |
chopped |
| 2 |
tablespoons |
champagne |
or white wine |
| 1 |
tablespoon |
worcestershire sauce |
|
| 1 |
tablespoon |
parsley leaves |
fresh, chopped |
| 1 |
teaspoon |
brandy |
|
| 1 |
teaspoon |
lemon juice |
|
| 1/2 |
teaspoon |
salt |
|
| 1 |
pinch |
black pepper |
|
| 36 |
each |
snails and shells |
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Directions
Mix, but do not whip, all ingredients except snails. Heat mixture in large skillet. Add snails and simmer 10 to 15 minutes, allowing liquid to cook into snails. Preheat oven to 350 degrees. Put small amount of butter mixture into bottom of each shell. Insert snail using end of fork. Top with additional butter mixture. Continue until all shells are filled, placing them in flat baking dish as they are completed. Pour remaining butter mixture over snails and heat until bubbling, about 10 minutes.
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Member Review
All-American Cole Slaw
Everything taste is personal, a lot comes from our heritage:
A Southerner and not too much on some of the ingredients mentioned in this recipe, egs. carrots, celery, our family recipe call for
Finely grated cabbage, finely keyword
Scallions chopped to taste size
Tomatoes, cut to size-taste, smaller for
us.
Mayonnaise, only Hellman's will do for
ours.
Garlic salt to taste, only Lowry's for
us; it becomes stronger with age,as does the amount of mayo, as the
water is brought out by the salt.
A moderate dash of vinegar - personal taste, I love Teragon
That's it; and it's great - once perfected to taste, it's won over everybody's who's ever had it! Thanks to my Mother, Kathryn, for this one, as with all our beloved Southern cooking ways - simple and ever so delicious!
People who've had our gravies made after frying meats, especially chicken, call it a food group.
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