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Recipe Name: Escargots Bourguignonne Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 8

3/4 Pound(s) Sweet butter
2 Tablespoon(s) Shallots
Clove garlic
2 Tablespoon(s) Chopped parsley
1/4 Teaspoon(s) Salt
1 Dash(s) Pepper
1 Pinch(s) Nutmeg
4 Dozen Snails
For the butter... Cream in a bowl the butter and add all the rest
ofthe ingredients, except the snails.Preheat an oven to 400 degrees F.
Wash and clean the snails accordingto package directions; wash and
clean the shells according to packagedirections...Put a little of the
Snail Butter into the bottom of each shell; add thesnails; and fill the
shells with more of the Snail Butter.Place the shells in small
dishes,with open ends up. Sprinkle with drybread crumbs. Pour 2
Tablespoons dry white wine in bottom of each dish.Bake for 8
minutes.Serve with warmed French Bread to mop-up the extra
sauce...From: A Treasury of Great Recipes, by Mary and Vincent
PriceFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 206
Calories From Fat: 108
Total Fat: 12.7g
Cholesterol: 7.7mg
Sodium: 78.3mg
Potassium: 172.1mg
Carbohydrates: 27.7g
Fiber: 2.6g
Sugar: <1g
Protein: 1.9g

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