Photo :
© Y. Bagros / Photothèque Sopexa
Ingredients :
• 5 dozens large snails
• 200 g butter
• 12 g parlsey, chopped
• 12 g garlic
• 6 g shallot
• 5 g salt
• 1 g pepper
• 5 dozens, empty and washed, snails shells
|
Burgundy snails
Preparation:
• Mince the parsley, the garlic and the shallots.
• Mix the butter, the parsley, the garlic and the shallots. Season with salt and pepper.
• Add a snail in each shell, then push a small amount of butter in the shell.
• Leave to cool before cooking.
• Put on a snail dish and put into a hot oven at 7 (210°C / 410°F) for about 10 minutes.
• As soon as the butter is bubbling, remove and serve immediately.
|
The book you need...
Your menu
Starters
Salads
Fishes
Meats
Main courses
Vegetables
Desserts
Cocktails
Sauces
|
Serving
Preparation
Cooking