MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sir Roland Hanna's Escargots In Garlic & Parsley Butter
Categories: Exotics, Vegetables, Herbs, Breads
Yield: 3 servings

MMMMM--------------------------ESCARGOT-------------------------------
3 tb Butter
4 oz Fine minced shallots
36 Wild Burgundy snails;
- shelled, rinsed
1 Head garlic; peeled, fine
- chopped
Salt & fresh ground pepper
1 bn Fresh parsley; chopped
1/4 bn Fresh tarragon; chopped
1 sm Brioche; sliced, in 36
- quarter-size circles

MMMMM------------------GARLIC & PARSLEY BUTTER-----------------------
1 lb Butter; room temp (soft)
2 ts Fine sea salt
1 ts Fresh ground pepper
1 bn Fresh Italian parsley;
- chopped
1/2 Head garlic; peeled, chopped

SPECIAL EQUIPMENT: Three 12-snail gratin dishes

Recipe courtesy of Philippe Bertineau

Set the oven @ 350┬║F/175┬║C.

FOR THE ESCARGOTS: Melt the butter in a saute pan over
low heat and add the shallots, snails and garlic. Slowly
saute for 10 minutes. Season with salt and pepper, and
then stir in the parsley. Set aside and let cool.

For the garlic and parsley butter: Mix together the
butter, sea salt, pepper, parsley, garlic and tarragon
in a blender until very smooth. Season with more salt
and pepper, if needed.

Place 1 snail in each hole of the gratin dishes, and
then cover with garlic and parsley butter up to the
brim. Top each snail with a fine brioche crouton. Bake
until the butter is bubbling and the croutons are golden
brown, about 7 minutes. Serve and enjoy!

RECIPE FROM: https://www.cookingchanneltv.com

Uncle Dirty Dave's Archives

MMMMM

... Adding pork changes it from good to very good.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)