MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sir Roland Hanna's Escargots In Garlic & Parsley Butter
Categories: Exotics, Vegetables, Herbs, Breads
     Yield: 3 servings

MMMMM--------------------------ESCARGOT-------------------------------
     3 tb Butter
     4 oz Fine minced shallots
    36    Wild Burgundy snails;
          - shelled, rinsed
     1    Head garlic; peeled, fine
          - chopped
          Salt & fresh ground pepper
     1 bn Fresh parsley; chopped
   1/4 bn Fresh tarragon; chopped
     1 sm Brioche; sliced, in 36
          - quarter-size circles

MMMMM------------------GARLIC & PARSLEY BUTTER-----------------------
     1 lb Butter; room temp (soft)
     2 ts Fine sea salt
     1 ts Fresh ground pepper
     1 bn Fresh Italian parsley;
          - chopped
   1/2    Head garlic; peeled, chopped

 SPECIAL EQUIPMENT: Three 12-snail gratin dishes

 Recipe courtesy of Philippe Bertineau

 Set the oven @ 350°F/175°C.

 FOR THE ESCARGOTS: Melt the butter in a saute pan over
 low heat and add the shallots, snails and garlic. Slowly
 saute for 10 minutes. Season with salt and pepper, and
 then stir in the parsley. Set aside and let cool.

 For the garlic and parsley butter: Mix together the
 butter, sea salt, pepper, parsley, garlic and tarragon
 in a blender until very smooth. Season with more salt
 and pepper, if needed.

 Place 1 snail in each hole of the gratin dishes, and
 then cover with garlic and parsley butter up to the
 brim. Top each snail with a fine brioche crouton. Bake
 until the butter is bubbling and the croutons are golden
 brown, about 7 minutes. Serve and enjoy!

 RECIPE FROM: https://www.cookingchanneltv.com

 Uncle Dirty Dave's Archives

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