Free Recipe Escargots Bourguignon

Recipe Type: Free Fish Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4

Ingredients for Escargots Bourguignon Recipe

2/3 c Softened butter
1/2 c Minced parsley
4 Shallots
3 Garlic cloves, minced
1 tb Pernod, (up to 2)
Salt and pepper
24 Canned snails, drained and

Escargots Bourguignon Preparation

Preheat oven to 425 degrees F. Cream butter and mix in parsley, shallots, garlic and Pernod; season to taste with salt and pepper. Pat snails dry and insert one into each shell, pushing them in as fa r as you can with a forefinger or demitasse spoon. Spoon as much herb butter into shell with demitasse spoon as will fit and smooth it with a small spatula. Put snails into 4 porcelain snail dishes, open ends up, and bake 10 minutes, or until hot and bubbly. >From Taste Show #TS4708 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by Master Harper Gaellon <> on Apr 19, 1997

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