Snails Bourguignonne
By: Anonymous
Published: Saturday, February 13, 2010 - 5:35pm

Ingredients




4 dozs Snails
pound Butter
2 teaspoons Finely chopped onion
2 tablespoons Finely chopped parsley
2 Garlic cloves crushed
1 teaspoon Salt
teaspoon Pepper
cup Bread crumbs

Preparation

1 In mixing bowl, combine butter, onion, parsley, garlic, salt, and pepper. Mix thoroughly. 2 In the bottom of each shell put a small quantity of butter mixture. Add snail. Fill shell with butter mixture. Arrange snails, bottom down, on special dish (or baking dish). Sprinkle with bread crumbs. Bake at 400 degrees for 8 minutes. Serve very hot. 3 Comments: The preparation, cleaning and cooking of snails is such a long and delicate operation that is is preferable to buy canned snails which are ready to cook. 4 Shells are generally sold separately. They may be washed and re-used. 5 Suggested Wine: A chilled dry white wine: Bordeaux Graves; etc.