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Snails Bourguignonne - Culture, Family, Travel, Consumer Reviews - Posted: 29th Apr, 2006 - 12:17am
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Archived Recipe: AppetizersPost Date: 29th Apr, 2006 - 12:17am / Post ID: #
Snails Bourguignonne
Recipe name:
Snails Bourguignonne 
Recipe category:
Appetizers
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Recipe detials:
24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."] |
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TOPIC: Snails Bourguignonne