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Escargots Bourguignonne

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Appetizers French Dishes
Continental Classics

Amount Measure Ingredient -- Preparation Method
1 pound butter
4 cloves fresh garlic -- chopped fine
24 snails -- with shells
1 tablespoon fresh parsley -- chopped
1 1/2 ounces chicken broth
2 tablespoons Madeira
1/4 teaspoon salt
Place butter in sauté pan and cook until it begins to turn brown. Add chopped garlic and sauté until light brown. Add snails and sauté for approximately 1 minute. Add parsley, chicken broth, Madeira, and salt. Cook until liquid is reduced to about one-quarter.

Place a little of the sauce in each shell, then add a snail. Reserve the remaining sauce. Place in a 425-degree 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.