Snails Bourguignonne

Course : French
Serves: 4
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4 dozen snails
3/4 pound butter
2 teaspoons finely chopped onion
2 tablespoons finely chopped parsley
2 cloves garlic -- crushed
1 teaspoon salt
1/4 teaspoon pepper
1/8 cup bread crumbs

Preparation / Directions:

In mixing bowl, combine butter, onion, parsley, garlic, salt, and pepper. Mix thoroughly. In the bottom of each shell put a small quantity of butter mixture. Add snail. Fill shell with butter mixture. Arrange snails, bottom down, on special dish (or baking dish). Sprinkle with bread crumbs. Bake at 400F for 8 minutes. Serve very hot. Comments: The preparation, cleaning and cooking of snails is such a long and delicate operation that is preferable to buy canned snails which are ready to cook. Shells are generally sold separately. They may be washed and re-used. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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