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Receta Escargot A La Bourguignonne
by Global Cookbook

Escargot A La Bourguignonne
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  Raciónes: 8

Ingredientes

  • 1 c. Soft butter
  • 1/4 c. Finely minced parsley
  • 2 x Shallots, finely minced
  • 1 x Clove garlic, finely minced
  • 2 Tbsp. Brandy
  • 32 x Canned French snails
  • 32 x Snail shells
  • 1 x Preheat the oven to 350 deg. F.

Direcciones

  1. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
  2. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve min. Serve warm, as an appetizer, on individual snail dishes or possibly on small folded napkins on plates, to keep the shells from sliding about.