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  Recipe Home » Appetizers » Escargots Bourguignonne
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  Escargots Bourguignonne
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 200
Ingredients:
3/4 lb Sweet butter
2 tbsp Shallots
Clove garlic
2 tbsp Chopped parsley
1/4 tsp Salt
1 dash Pepper
1 pinch Nutmeg
4 Dozen Snails
Instructions:
For the butter... Cream in a bowl the butter and add all the rest of
the ingredients, except the snails.

Preheat an oven to 400 degrees F. Wash and clean the snails
according to package directions; wash and clean the shells according
to package directions...

Put a little of the Snail Butter into the bottom of each shell; add
the snails; and fill the shells with more of the Snail Butter.

Place the shells in small dishes,with open ends up. Sprinkle with dry
bread crumbs. Pour 2 Tablespoons dry white wine in bottom of each
dish.

Bake for 8 minutes.

Serve with warmed French Bread to mop-up the extra sauce...

From: A Treasury of Great Recipes, by Mary and Vincent Price
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