Escargot au beurre persillélesfontainesdeparisNov 23, 20181 min read Ingredients : 48 snails and 48 shells350 g of butter4 shallots 2 cloves of garlic 4 soup spoons of chopped parsleyPepperSaltPreparation:1.Chop shallots, crush the garlic. Mix with the parsley, some salt and the pepper. Taravillez the softened butter with these ingredients.2.Put down a knob of butter in every shell, put an esgarcot above then recover of butter. Smooth, please, the surface.3. Place snails in a main course of dry beans so that they hold well and do not overturn. Cook 8 minutes in the oven in 240°C (thermostat 8).
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