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| Serves 4 persons. Ingredients: -Escargots & shells –24 count -Butter, salted- 1lb cut into small cubes -Roquefort cheese-1/8 cup -Chopped garlic-¼ cup (you may add a little at a time to adjust your taste) -Fresh chopped parsley 3 tbl (don’t extract out chlorophyll) -Cognac or brandy- 1 tbl Preparation: -Remove snails from can and stuff into the shells. Place in cooler. -Preheat oven to 375 degrees - Combine butter, cheese, herbs and cognac, and with a mixer or a hand held electric beater, beat on slow, then gradually turn speed up to high. Beat on high for two minutes. - Stuff the escargots with the butter mixture, making sure to stuff approximately 3 tbl per shell -Place in a baking or casserole dish. Don’t stack! Place shell opening standing up. -Bake at 375 degrees for approximately 6 minutes. Chef W. Scott Killiany, C.C. from The French Manor (877) 720-6090 www.thefrenchmanor.com info@thefrenchmanor.com | ||||||||||
| (Updated: 15 Mar 2007) | ||||||||||
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