Escargot au Bleu avec Vin Blanc
By
Tiffany Bannworth
@MissAnubis
1
We love escargot in this house, but my favorite is serving it with a pungent or sharp cheese.
If you do not want to bake in shells, simply leave out bread crumbs, and make sauce and snails in a saucepan.
Serve atop crusty, buttered and toasted, French bread.
Tres magnifique!
If you do not want to bake in shells, simply leave out bread crumbs, and make sauce and snails in a saucepan.
Serve atop crusty, buttered and toasted, French bread.
Tres magnifique!
Ingredients
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12snails, with shells
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1/4 cstilton blue cheese, crumbled
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3 Tbspseasoned bread crumbs
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1 Tbspworcestershire sauce
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3 Tbspwhite wine
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1 tspgarlic, chopped
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2 Tbspbutter
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3 Tbspparsley
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1 pinchpaprika, hot
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·celery salt, for sprinkling
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·nutmeg, for sprinkling
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·water for pan
How to Make Escargot au Bleu avec Vin Blanc
- Put cleaned, prepared snails (removed from shells) in a mixing bowl. Add all the ingredients, save the water, celery salt, and nutmeg.
- Mix well. Then take the coated escargot and return to shell. Place a little extra topping atop of that.
- Line a greased, Pyrex dish with shells upright. Then sprinkle with celery salt and very little nutmeg.
- Pour about 1/4in of water in bottom of pan.
- Bake at 350F until golden brown.
About Escargot au Bleu avec Vin Blanc
Regional Style: French
