This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Escargots A La Bourguignonne (Snails In Parsley Butter)
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- #49641
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
8 ounces unsalted butter, softened
3 cloves garlic, peeled and minced
1/4 cup minced parsley
1 small shallot, peeled and minced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pinch freshly grated nutmeg
1 tablespoon white wine
1 teaspoon cognac
24 snail shells, cleaned
24 canned giant snails
rock salt
country bread (optional)
directions
Beat together butter, garlic, parsley, shallots, salt, pepper, nutmeg, wine, and cognac in a medium mixing bowl. Cover and refrigerate for at least 4 hours, or overnight.
Preheat oven to 400 degrees F.
Using a butter knife, fill each snail shell with about 1/2 teaspoon butter mixture. Push a snail into each shell, then use remaining parsley butter to fill shells to the rim.
Cover the bottom of a baking pan with rock salt and arrange escargots butter side up. Bake until butter sizzles, about 10 minutes.
Serve with good country bread, if you like, to soak up the butter.
added by
cookw1975
nutrition data
Nutritional data has not been calculated yet.
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