|
1. Finely chop scallions, using some of the green tops.
2. Combine the butter, parsley, garlic and salt, then "seal" the shell with butter mixture.
3. Rinse snails and cut large ones in half if necessary to make 24.
4. Place a small amount of sautéed onions and butter mix in each snail shell.
5. Add a snail.
6. Fill the remaining space with more garlic butter mix
7. Place shells in escargot pan.
8. Add 1 tablespoon wine to each pan and sprinkle shells lightly with bread crumbs.
9. Bake in preheated 400 degree F oven for 10 minutes.
10. Serve immediately with fresh French bread (to soak up the butter). This may be prepared several hours in advance, adding wine and bread crumbs just before heating. Cover lightly with plastic wrap; place in refrigerator.
|
