1 c Soft butter 1/4 c Finely chopped parsley 2 Shallots, finely chopped 1 Clove garlic, finely chopped 2 tb Brandy 32 Canned French snails 32 Snail shells 1. Preheat the oven to 350 deg. F. 2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. 3. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about. [From "The New York Times International Cookbook."]
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Escargot with Chef Ludo Lefebvre
Chef Ludo Lefebvre makes a classic French escargot.
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Raymond Blanc's Best Ever Garlic Snails Recipe
Celebrity chef Raymond Blanc and Clive Fretwell from Brasserie Blanc cook this great French classic: Snails Bourguignon. As Londoners conquer their fear of snails and become more adventurous eaters, this dish is an increasingly popular choice from the Brasserie Blanc menu. #flavouradventures
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Escargots à la Bourguignonne Recipe ???? • An Elegant Appetizer! - Episode 619
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Escargots à la Bourguignonne
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Recette des Escargots à la bourguignonne
Histoire et recette des Escargots à la bourguignonne Par le Chef Pierre Marchesseau De recettes-et-terroirs.com & Zechef.com