A very delicious appetizer. Reproduced by permission of Worldwide Recipes.
12 1-inch slices narrow French bread (baguette) 12


Large Escargots 12
1/4 lb. Butter 115 g
2 tbsp Chopped fresh parsley 25 mL
1 tbsp Finely chopped garlic 15 mL
1 tbsp Lemon juice 15 mL
Salt and freshly ground pepper to taste
1/2 cup(approx) Heavy cream 125 mL (approx)

Pinch out a small piece of the bread to form a small hollow in the center of each of the slices of baguette and place a snail in each hollow. Combine the butter, parsley, garlic, lemon juice, salt, and pepper in a mixing bowl and beat until light and fluffy. Top each snail with a teaspoon of the butter, sealing them in the bread pockets. Place on a baking sheet and bake in a preheated 400F (200C) oven for 10 minutes, until the butter is hot and bubbling. Meanwhile, combine the remaining butter mixture and cream in a small heavy saucepan over moderate heat and cook until the sauce thickens, about 8 minutes. Drizzle the sauce over the toasts and serve immediately.

Serves 4 to 6.

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