Recipe - Escargots Au Roquefort

One fourth pound Butter
3 ounce Roquefort cheese
1 teaspoon Dried tarragon or
1 tablespoon Fresh tarragon
1 teaspoon Dried chervil or
1 tablespoon Fresh chervil
White pepper
1 tablespoon Brandy
24 Snails
One fourth cup Bread crumbs
French bread

Preheat broiler. Place the butter, Roquefort, herbs, pepper, and brandy in
a food processor fitted with a steel blade. Process the mixture until
thoroughly blended to a paste. Melt the paste in a skillet over low
heatdo not boil. Once the paste is melted, add the snails. Stir
constantly until heated through. Place six snails on each of four dishes or
escargot platters. Divide the sauce evenly over the snails. Sprinkle the
bread crumbs over and place under preheated broiler until golden brown,
about 2 minutes. Serve with fresh French bread.

PETIT CAFE

SEATTLE. WINE: MACON LUGNEY, LES

CHARMES, 1979 OR 1980.

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.