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Receta Burgundy Snails
by CookEatShare Cookbook

Burgundy Snails
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Ingredientes

  • 4 dozen cooked snails with their empty shells (canned snails or possibly snails which you have already cooked in a court bouillon)
  • ½ lb (25g) of soft butter
  • 4 minced cloves of garlic
  • 1 minced shallot
  • ½ bouquet of flat parsley, finely minced
  • Fine salt and pepper

Direcciones

  1. Cream butter in bowl so which it is easy to combine with other ingredients
  2. Add in garlic, shallot and parsley
  3. Salt and pepper
  4. Mix well to obtain a uniform butter. You can also do the job in the blender.
  5. Drain snails
  6. Place 1 knob of butter in each empty shell
  7. Place 1 snail in each shell and seal with butter
  8. Arrange snails in a special snail plate with open ends up
  9. Cook plates in preheated oven at 410°F (210°C) for 5 - 10 min. They are ready when the garlic butter starts to bubble.
  10. Serve with bread to soak up the sauce.