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Cagouilles


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Campanile

Ingredients:

  • 4 Dozen snails; (canned).
  • 1 sl Stale bread.
  • 1 c Champagne or dry white wine.
  • 1 Garlic clove.
  • 1 bn Parsley.
  • 150 g Melted butter.
  • Salt; pepper.

Directions:

1 Rinse and drain the snails.
 
2 Soak the bread in the champagne or wine.
 
3 Blend the bread, peeled garlic and parsley in the liquidizer.
 
4 Add the butter to the mixure. Season. Mix together well.
 
5 Put the snails in a snail dish or individual ramekin dishes. Put a little of the mixture on each snail and cook in the oven (gas mark 6 / 400F / 200C) for 10 minutes.
 
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