Ingredients
-
1/2
-
1
-
1
-
1 1/2
-
1
-
1
-
1
-
-
1
-
-
-
-
-
-
Directions
Escargots Bourguignonne, This wonderful appeatizer will speak for itself , Hubby and I have been looking forward to escargots for over a week now and I finally got around to making them today Very good and I love the pre-soak in wine but the lemon was weird for me and I only used the juice of 1/2 a lemon Next time I will omit the lemon juice altogether Thanks!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Bowl Cream Together the Butter, Shallots, Parsley, Garlic, Lemon. |
|
2
Done
|
Juice, Worcestershire and Tabasco, Salt, Pepper, and Pernod. |
|
3
Done
|
Simmer the Drained Escargots in a Little Wine For a Few Minutes [long Enough For Them to Absorb the Wine]. |
|
4
Done
|
Drain Them. |
|
5
Done
|
Place Some of the Creamed Mixture in Each Snail Shell [using Half of the Creamed Mixture], Place Escargots on Top [one Per Shell], Then Top With Remaining Creamed Mixture. |
|
6
Done
|
Place the Shells in an Oven-Proof Serving. |
|
7
Done
|
Pan and Bake Them at 450 Degrees F. Until the Butter Begins to Sizzle. |
|
8
Done
|
Just Before Serving, Sprinkle Each Escargot With a Little Dry White Wine. |
