Recipe - Escargots Bourguignonne

2 pound Butter
8 Cloves fresh garlic; chopped
fine
48 Snails; with shells
2 tablespoon Fresh parsley; chopped
3 ounce Chicken broth
One fourth cup Madeira
One half teaspoon Salt

STEP ONE: Place butter in saute pan and cook until it begins to turn brown.
Add chopped garlic and saute until light brown. Add snails and saute for
approximately 1 minute. Add parsley, chicken broth, Madeira, and salt. Cook
until liquid is reduced to about onequarter.

STEP TWO: Place a little of the sauce in each shell, then add a snail.
Reserve the remaining sauce. Place in a 425degree oven long enough to get
very hot. Pour reserved sauce over snails and serve.

CHEF'S NOTE: Be sure to use a large shell for a large snail.

Serving Ideas : An unforgettable appetizer for eight.

Recipe by: LockeOber, Boston, MA

Posted to MCRecipe Digest V1 #828 by "Yolanda de Ortega"
yillingw@gye.satnet.net on Oct 5, 1997