ESCARGOT AU BLEU AVEC VIN BLANC
We love escargot in this house, but my favorite is serving it with a pungent or sharp cheese. If you do not want to bake in shells, simply leave out bread crumbs, and make sauce and snails in a saucepan. Serve atop crusty, buttered and toasted, French bread. Tres magnifique!
Provided by Tiffany Bannworth @MissAnubis
Categories Other Main Dishes
Number Of Ingredients 12
Steps:
- Put cleaned, prepared snails (removed from shells) in a mixing bowl. Add all the ingredients, save the water, celery salt, and nutmeg.
- Mix well. Then take the coated escargot and return to shell. Place a little extra topping atop of that.
- Line a greased, Pyrex dish with shells upright. Then sprinkle with celery salt and very little nutmeg.
- Pour about 1/4in of water in bottom of pan.
- Bake at 350F until golden brown.
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