Escargots De Bourgogne

Recipe Ingredients

		Garlic Butter
1		Shallot - finely chopped (medium)
1/3 cup	48g / 1.7oz	Finely-chopped parsley
1 cup	146g / 5.1oz	Garlic clove - finely chopped (large)
3/4 cup	148g / 5.2oz	Softened butter - (1 1/2 sticks)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Snails
		Salt - to taste
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1 cup	146g / 5.1oz	Shallot - chopped (large)
1 tablespoon	15ml	Finely-chopped onion
1 teaspoon	5ml	Minced garlic
2		Snails with their shells - (4.5 oz ea)
1/3 cup	48g / 1.7oz	Finely-chopped parsley
2 tablespoons	30ml	Dry white wine
1 tablespoon	15ml	Brandy
		Garlic Butter - (see above)

Recipe Instructions

For the Garlic Butter: Combine the shallot, parsley, garlic, butter, salt and pepper in a bowl.

For the Snails: Heat the oven to 350 degrees. Line a rimmed baking sheet with salt.

Cook the butter, shallot, onion and garlic in a skillet over medium heat until the shallot and onion are softened, 4 to 5 minutes. Add the snails and chopped parsley, then add the wine and brandy, allowing the mixture to simmer slowly for 5 to 8 minutes.

Take a shell and add a little Garlic Butter, then insert the snail, then add more garlic butter to cover the snail. Repeat with all shells. Place the escargots on the baking sheet or in an escargoterie, and bake for 15 minutes.

This recipe yields 4 servings.

Each serving: 188 calories; 760 mg sodium; 31 mg cholesterol; 13 grams fat; 7 grams saturated fat; 3 grams carbohydrates; 13 grams protein; 0.44 gram fiber.

Source:
The Los Angeles Times, 12-26-2001

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