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Рецепт Escargots Bourguignonne
by Global Cookbook

Escargots Bourguignonne
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  Порций: 8

Ингредиенты

  • 2 lb Butter
  • 8 x Cloves fresh garlic, minced fine
  • 48 x Snails, with shells
  • 2 Tbsp. Fresh parsley, minced
  • 3 ounce Chicken broth
  • 1/4 c. Madeira
  • 1/2 tsp Salt

Инструкции

  1. STEP ONE: Place butter in saute/fry pan and cook till it begins to turn brown.
  2. Add in minced garlic and saute/fry till light brown. Add in snails and saute/fry for approximately 1 minute. Add in parsley, chicken broth, Madeira, and salt. Cook till liquid is reduced to about one-quarter.
  3. STEP TWO: Place a little of the sauce in each shell, then add in a snail.
  4. Reserve the remaining sauce. Place in a 425-degree oven long sufficient to get very warm. Pour reserved sauce over snails and serve.
  5. CHEF'S NOTE: Be sure to use a large shell for a large snail.
  6. Serving Ideas : An unforgettable appetizer for eight.