 | Escargot
Ingredients
12-14 escargot (snails) (1 can)
1 stick of softened butter
| 1 tsp minced garlic (or more or
less to taste)
1 tsp chopped parsley
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Directions
1 Procedure
2 Open the can of escargot, drain and wash the snails.
3 Mix the softened butter, garlic and parsley in a bowl.
4 If you have snail shells, put a dab of the butter mix
in the shell, then a snail, then top with more of the butter mix.
arrange shells on metal dishes or in pan.
5 If you don't have shells, you can simply put the
snails in a small pan and spread the butter over them.
6 Preheat your egg to 425 degrees dome temp with plate
setter set in egg feet down (no grid is necessary. Place your pan of
snails directly on the plate setter. Cook for 15 minutes until
butter is sizzling. Serve on sliced french bread with some of the
butter drizzled on them. Delicious.
7 I have also seen them served on mushroom caps. Follow
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