This recipe for Escargots, by Gail Beutler, is from Joyce Manwiller's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 stick butter 4-6 cloves garlic, minced 1/2 c chopped parsley pinch salt can of snails
Soften butter and combine well with all ingredients except snails. Put each snail in a shell with a pat of the butter mixture, or put in an escargot dish with a pat of butter. Bake at 425º 10-15 minutes or until hot. Serve with crusty French bread.
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