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Burgundy Snails
Ingredients
Serves 4:
4 dozen cooked snails with their empty shells (canned snails or snails that you have already cooked in a court bouillon)
½ lb (25g) of soft butter
4 chopped cloves of garlic
1 chopped shallot
½ bouquet of flat parsley, finely chopped
Fine salt and pepper
Preparation
Preparation of garlic butter stuffing
Cream butter in bowl so that it is easy to combine with other ingredients
Add garlic, shallot and parsley
Salt and pepper
Mix well to obtain a uniform butter. You can also do the job in the blender.
Preparation and cooking snails
Drain snails
Place 1 knob of butter in each empty shell
Place 1 snail in each shell and seal with butter
Arrange snails in a special snail plate with open e
Ingredients
Serves 4:
4 dozen cooked snails with their empty shells (canned snails or snails that you have already cooked in a court bouillon)
½ lb (25g) of soft butter
4 chopped cloves of garlic
1 chopped shallot
½ bouquet of flat parsley, finely chopped
Fine salt and pepper
Preparation
Preparation of garlic butter stuffing
Cream butter in bowl so that it is easy to combine with other ingredients
Add garlic, shallot and parsley
Salt and pepper
Mix well to obtain a uniform butter. You can also do the job in the blender.
Preparation and cooking snails
Drain snails
Place 1 knob of butter in each empty shell
Place 1 snail in each shell and seal with butter
Arrange snails in a special snail plate with open e