Escargot

1. 1

   Preheat oven to 425 degrees.

2. 2

   Reduce the consomme and wine to 1 Cup over high heat cooked with the bay leaf and garlic.

3. 3

   Put the shells in a colander and pour the warm water over them and drain well.

4. 4

   Place shells in a shallow casserole dish large enough to hold all shells in one layer.

5. 5

   Put a dab of snail butter in each shell.

6. 6

   Simmer the snails briefly in the hot reduced consomme-wine mixture.

7. 7

   Place snail in each shell and cover with remaining snail butter.

8. 8

   Pour wine-consomme mixture in the bottom of dish holding the shells.

9. 9

   Place in the oven and cook for a few minutes, just long enough to get the snails piping hot.

10. 10

    Serve hot with bread for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.