| Escargots | Appetizers |
|
1 or 2 cans escargots(6 per person)
1 med. carrot 1 celery stalk 1 onion 1 can consomme 1 cup melted sweet butter |
1 Tbsp. chopped fresh parsley
2 cloves crushed garlic 1 crushed shallot 2 - 3 drops cognac per shell |
Combine carrot, chopped; celery,diced; onion,minced; consomme and 1 can of water. Bring to a boil and simmer for 1/2 hour. Turn off. Asit cools, add snails.
Combine butter, parsley, garlic and shallot and melt.
To each shell add the cognac, one snailand enough butter sauce to completely cover the snail.
Bake at 350 F for 5 to 10 minutes. Snails are done when sauce is bubbly. Serve immediately with crusty french bread.
WASHING SHELLS:
Rinse thoroughly in hot water and then boil in a solution of salted water and baking soda for 15 minutes. Drain and dry in a low oven ( 250 F) for 10 -20 minutes on a baking sheet. Cool and store.