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Escargots Bourguignonne by www.country-cooking.com
2 pounds butter
8 cloves fresh garlic -- chopped fine
48 snails -- with shells
2 tablespoons fresh parsley -- chopped
3 ounces chicken broth
1/4 cup Madeira
1/2 teaspoon salt
STEP ONE:
Place butter in saute pan and cook until it begins to turn brown. Add
chopped garlic and saute until light brown. Add snails and saute for
approximately 1 minute. Add parsley, chicken broth, Madeira, and salt.
Cook until liquid is reduced to about one-quarter.
STEP TWO:
Place a little of the sauce in each shell, then add a snail. Reserve the remaining sauce. Place in a 425-degree oven long enough to get very hot. Pour reserved sauce over snails and serve.
CHEF'S NOTE: Be sure to use a large shell for a large snail.
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