Snails Menetrel / Escargots A La Menetrel
Description
This French appetizer features Butter 1 teaspoon Pepper, Parsley, chopped 1 tablespoon Quatre-epices, Crushed garlic 100 ea Canned snails, Shallots. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets.
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Season with the salt, pepper and spice, then work through a fine sieve.
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[Quatre-epices is a plant from the Antilles (West Indies) whose fruit is at the same time reminiscent of pepper, cinnamon, nutmeg and clove.
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mkm] Place a piece of butter the size of a bean inside each snail shell.
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Add the snail, then close up the shell with some more butter, pressing it down firmly.
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Arrange the snails on a dish and moisten with the wine if liked.
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Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes.
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Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse.
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[From "Larousse Traditional French Cooking."]
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 819.4kcal
- % Daily Value *
- Total Fat 92.0g142%
- Saturated Fat 57.9g290%
- Cholesterol 244.0mg82%
- Sodium 15355.4mg640%
- Total Carbohydrate 1.4g1%
- Dietary Fiber 0.1g1%
- Sugars 0.2g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
100, anchovy, appetizer, baking, breadcrumbs, butter, canned, chopped, crushed, escargots, fillets, french, fresh, garlic, menetrel, optional, parsley, pepper, quatreepices, salt
