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Snails Menetrel Escargots a La Menetrel Recipe

Snails Menetrel Escargots a La Menetrel recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Snails Menetrel Escargots a La Menetrel recipe  PDF


1 lb Butter
1/2 c Parsley, chopped
1 tb Crushed garlic
3 tb Shallots, chopped
12 Canned anchovy fillets
1 tb Salt
1 ts Pepper
1 tb Quatre epices
100 Canned snails
1/2 c White wine (optional)
2 c Fresh white breadcrumbs
Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the butter with a mi ture of chopped parsley, garlic, shallots and anchovy fillets. Season with the salt, pepper and spice, then work through a fine sieve. Quatre epices is a plant from the Antilles (West Indies) whose fruit is at the same time reminiscent of pepper, cinnamon, nutmeg and clove. mkm Place a piece of butter the size of a bean inside each snail shell. Add the snail, then close up the shell with some more butter, pressing it down firmly. Arrange the snails on a dish and moisten with the wine if liked. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes. Dry white wines: Macon Vire, Bourgogne Aligote, Rully, Pouilly Fuisse. From Larousse Traditional French Cooking.

Snails Menetrel Escargots a La Menetrel recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
838 people have voted
Last Reviewed on 2019-01-22



Tuesday, Jan 22 2019 Download & Print Snails Menetrel Escargots a La Menetrel recipe  PDF   Healthy Snacks recipes RSS   New

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