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
Yield: 4 servings
Please report any bad links..Thanks, Buzz
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food
Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes
Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro
Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins
Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection