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October 2018

Healthy Snacks Recipes

Vegetarian Recipes

Meetha Kaddoo Braised Butternut Squash with Jaggery

Meetha Kaddoo Braised Butternut Squash with Jaggery Recipe
1 Squash, butternut 3 tb Oil 1/2 ts Fenugreek seeds 1/2 ts Hing 1 tb Coriander, ground 1/2 t...

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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: 4.0 Rating 4.0
426 people have voted
Last Reviewed on 2018-10-19



Friday, Oct 19 2018 Download & Print Snails Menetrel Escargots a La Menetrel recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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2/3 c Half and amp half 1 sm Onion, chopped 1 lb Chicken livers 1/4 c Flour 1 t Salt dash hot pepper sauce 2 T Butter 1 Clove garlic, minced 2 Eggs 2 T Brandy 1/2 t Each, sage and amp thyme Chopped fresh parsley Grease well and lightly flour five 6 oz metal juice cans set aside. In food processor or blender, whirl half and amp half, butter, onion and garlic until onion is chopped fine. Add livers, eggs, flour, brandy, salt, sage, thyme and pepper sauce. Whirl until smooth and well blended. Pour mi ture into cans to within 1 inch from top. Place cans in a 1...

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