INGREDIENTS:
2/3 cup softened butter
1/2 cup minced Italian flat leaf parsley
4 shallots, diced fine
1 Jalapeno pepper, seeded and chopped fine
4 garlic cloves, minced fine
1 to 2 tablespoons brandy
1/2 teaspoon cayenne
Salt and pepper
24 canned snails, drained and rinsed
PREPARATION:
Preheat oven to 425 degrees F.
Cream butter and mix in parsley, shallots, garlic and brandy; season to taste with cayenne, salt and
pepper.
Pat snails dry and insert one into each shell, pushing them in as far as you can with a finger or handle
of a spoon.
Push as much herbed butter into shell
as will fit and smooth it with your finger.
Put snails into 4 porcelain
snail dishes, (or small ramekins) open ends up, and bake 10 minutes, or until hot and bubbly.
Serve with plenty of buttered and grilled sour-dough bread
Yield: 4 servings
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
2/3 cup softened butter
1/2 cup minced Italian flat leaf parsley
4 shallots, diced fine
1 Jalapeno pepper, seeded and chopped fine
4 garlic cloves, minced fine
1 to 2 tablespoons brandy
1/2 teaspoon cayenne
Salt and pepper
24 canned snails, drained and rinsed
Preheat oven to 425 degrees F.
Cream butter and mix in parsley, shallots, garlic and brandy; season to taste with cayenne, salt and pepper.
Pat snails dry and insert one into each shell, pushing them in as far as you can with a finger or handle of a spoon.
Push as much herbed butter into shell as will fit and smooth it with your finger.
Put snails into 4 porcelain snail dishes, (or small ramekins) open ends up, and bake 10 minutes, or until hot and bubbly. Serve with plenty of buttered and grilled sour-dough bread
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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