Escargot

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 cup snail butter, from snail butter
• 1 cup consomme
• 1 cup wine
• 1 bay leaf
• 1 garlic clove
• 48 canned snails
• 1 quart warm water

Recipe

• 1 preheat oven to 425 degrees.
• 2 reduce the consomme and wine to 1 cup over high heat cooked with the bay leaf and garlic.
• 3 put the shells in a colander and pour the warm water over them and drain well.
• 4 place shells in a shallow casserole dish large enough to hold all shells in one layer.
• 5 put a dab of snail butter in each shell.
• 6 simmer the snails briefly in the hot reduced consomme-wine mixture.
• 7 place snail in each shell and cover with remaining snail butter.
• 8 pour wine-consomme mixture in the bottom of dish holding the shells.
• 9 place in the oven and cook for a few minutes, just long enough to get the snails piping hot.
• 10 serve hot with bread for dipping.