ESCARGOTS BOURGUIGNONNE
Make and share this Escargots Bourguignonne recipe from Food.com.
Provided by annconnolly
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl cream together the butter, shallots, parsley, garlic, lemon.
- juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
- Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
- Drain them.
- Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
- Place the shells in an oven-proof serving.
- pan and bake them at 450 degrees F. until the butter begins to sizzle.
- Just before serving, sprinkle each escargot with a little dry white wine.
Nutrition Facts : Calories 208.7, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 165.2, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 0.4
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