© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Julesong
Servings: 8
1 cup butter, softened
¼ cup parsley, finely chopped
2 shallots, minced well
2 garlic cloves, minced well, to taste — I prefer extra garlic
2 tablespoons brandy
32 canned French snails
32 snail shells
Preheat the oven to 350°F.
Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. Place a snail in each shell and fill the cavity with the seasoned butter—If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.
Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea. Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! Also good with a bit of Parmesan sprinkled on top of each.