INGREDIENTS: SERVES 8
2 pounds butter
8 cloves fresh garlic chopped fine
48 snails with shells
2 tablespoons fresh parsley, chopped
3 ounces chicken broth
1/4 cup Madeira wine
1/2 teaspoon salt
PREPARATION: 25 minutes
Place butter in saute pan and cook until it begins to turn brown. Add chopped garlic and saute until
light brown. Add snails and saute for approximately 1 minute. Add parsley, chicken broth, Madeira, and
salt. Cook until liquid is reduced to about one-quarter.
Place a little of the sauce in each shell, then add a snail. Reserve the remaining sauce. Place in a 425-degree oven long enough to get very hot. Pour reserved sauce over snails and serve.
Per serving: 856 Calories; 93g Fat (96% calories from fat); 6g Protein; 2g Carbohydrate; 249mg
Cholesterol; 1141mg Sodium
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