Absolutely delicious, this classical method of making Escargots Bourguignon is exceptionally and richly flavored.

Escargots Bourguignonne I
Recipe type: Appetizers
Serves: 8
  • 3/4 pound sweet butter
  • 1 clove garlic
  • 1/4 teaspoon salt
  • nutmeg
  • 2 teaspoons shallots
  • 2 Tablespoons chopped parsley
  • pepper
  • 4 dozen snails
  1. For the butter: Cream in a bowl the butter and add all the rest of the ingredients, except the snails.
  2. Preheat an oven to 400 degrees F. Wash and clean the snails according to package directions; wash and clean the shells according to package directions.
  3. Put a little of the Snail Butter into the bottom of each shell; add the snails; and fill the shells with more of the Snail Butter.
  4. Place the shells in small dishes,with open ends up. Sprinkle with dry bread crumbs. Pour 2 Tablespoons dry white wine in bottom of each dish.
  5. Bake for 8 minutes.
  6. Serve with warmed French Bread to mop-up the extra sauce.
From: A Treasury of Great Recipes, by Mary and Vincent Price

Vincent Price, famed actor noted for his scary roles was, when off screen, a great gourmet cook along with his wife Mary.

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