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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Escargot in Toast Cups Recipe

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This recipe for Escargot in Toast Cups is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Softened butter
4 slices white butter crust bakery bread
1 can small to medium-sized escargot
2-3 cloves garlic, minced
2-3 tablespoons melted butter
Directions:
Directions:
Remove crusts from 4 large pieces of butter crust white bakery bread. Lightly spread butter on both sides of bread with softened butter. Cut bread into fourths. Place each fourth into a mini muffin cup pan. Gently press into pan leaving points of square sticking up. Bake in oven for 5-10 minutes at 350 until lightly toasted. Drain escargot. In a sauce pan, saute garlic in 2-3 tablespoons of butter until rubbery but not brown. Cook escargot thoroughly in butter according to directions on can. Evenly distribute between 12 muffin cups. Can cut escargot in half if needed. Spoon a little garlic and butter on top of each. Heat for a few more minutes in oven.
Personal Notes:
Personal Notes:
Could use medium shrimp in place of escargot.

 

 

 

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