Escargots

1. 1

   Place butter in a saute pan and melt over medium high heat until it starts to turn light brown.

2. 2

   Add the garlic and saute until light brown.

3. 3

   Add the snails and saute for about one minute more.

4. 4

   Add the parsley, wine, broth and the salt.

5. 5

   Cook until reduced to about one quarter.

6. 6

   Pour a little sauce into each shell then place one snail into each shell.

7. 7

   Reserve the rest of the sauce.

8. 8

   Put into a baking dish then place in a hot 425F oven for about 10-15 minutes.

9. 9

   Pour the remaining sauce over the snails and serve with a loaf of crusty french bread.

No additional tips available.