| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3/4 x ca. 450 g | Sweet butter |
| 1 | cloves garlic |
| 1/4 Teelöffel | salt |
| 1 | nutmeg |
| 2 Teelöffel | Shallots |
| 2 Teelöffel | parsley chopped |
| 1 | pepper |
| 4 | Dozen Snails |
|
For the butter... Cream in a bowl the butter and add all the rest of the ingredients, except the snails.
Preheat an oven to 400 degrees F. Wash and clean the snails according to package directions; wash and clean the shells according to package directions...
Put a little of the Snail Butter into the bottom of each shell; add the snails; and fill the shells with more of the Snail Butter.
Place the shells in small dishes, with open ends up. Sprinkle with dry bread crumbs. Pour 2 Tablespoons dry white wine in bottom of each dish.
Bake for 8 minutes.
Serve with warmed French Bread to mop-up the extra sauce...
|
|
Anmerkungen zum Rezept:
|
