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
- 12
- snails, with shells
- 1/4 c
- stilton blue cheese, crumbled
- 3 Tbsp
- seasoned bread crumbs
- 1 Tbsp
- worcestershire sauce
- 3 Tbsp
- white wine
- 1 tsp
- garlic, chopped
- 2 Tbsp
- butter
- 3 Tbsp
- parsley
- 1 pinch
- paprika, hot
- celery salt, for sprinkling
- nutmeg, for sprinkling
- water for pan
How to Make Escargot au Bleu avec Vin Blanc
- 1Put cleaned, prepared snails (removed from shells) in a mixing bowl. Add all the ingredients, save the water, celery salt, and nutmeg.
- 2Mix well. Then take the coated escargot and return to shell. Place a little extra topping atop of that.
- 3Line a greased, Pyrex dish with shells upright. Then sprinkle with celery salt and very little nutmeg.
- 4Pour about 1/4in of water in bottom of pan.
- 5Bake at 350F until golden brown.
About Escargot au Bleu avec Vin Blanc
Regional Style: French
