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Ingredientes
- 1/4 lb Butter
- 3 ounce Roquefort cheese
- 1 tsp Dry tarragon -or possibly-
- 1 Tbsp. Fresh tarragon
- 1 tsp Dry chervil -or possibly-
- 1 Tbsp. Fresh chervil White pepper
- 1 Tbsp. Brandy
- 24 x Snails
- 1/4 c. Bread crumbs French bread
Direcciones
- Preheat broiler. Place the butter, Roquefort, herbs, pepper, and brandy in a food processor fitted with a steel blade. Process the mix till thoroughly blended to a paste. Heat the paste in a skillet over low heat-don't boil. Once the paste is melted, add in the snails. Stir constantly till heated through. Place six snails on each of four dishes or possibly escargot platters. Divide the sauce proportionately over the snails. Sprinkle the bread crumbs over and place under preheated broiler till golden, about 2 min. Serve with fresh French bread.
- SEATTLE. WINE: MACON LUGNEY, LES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 4 servings | |
| Calories 319 | |
| Calories from Fat 263 | 82% |
| Total Fat 29.92g | 37% |
| Saturated Fat 18.75g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 598mg | 25% |
| Potassium 76mg | 2% |
| Total Carbs 5.76g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.44g | 0% |
| Protein 5.93g | 9% |
