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Escargot en Pots

MyCookbook Recipe Database
MyCookbook Member: Jan Last
Recipe Category: Appetizer
Recipe Preparation Level: easy
    2 cloves garlic, cut
    1/2 pound butter
    4 shallots, finely chopped
    1 Tablespoon parsley, finely chopped
    1 Tablespoon chives, finely chopped
    1/2 cup white Burgundy wine
    1 tablespoon Pernod
    Pinch salt
    Juice of 1/2 lemon
    2 cans snails and shells
    Bread crumbs for topping
    Toasted bread sticks

    Rub bowl with garlic. Add soft butter, shallots, parsley, wine, Pernod, pinch salt, lemon juice. Knead all together with fingers until butter is very creamy. Drain 2 cans snails (about 36); rinse in cool water; drain. Place each snail in a tiny pot (or each in a shell). Press butter mixture over top of each pot or into each snail shell. Sprinkle tops with fine bread crumbs. Bake 5 to 7 minutes at 350, or until butter bubbles. Serve with seasoned, toasted bread sticks.

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