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ESCARGOT

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Ingredients: 

Small can of Snails
a few garlic cloves finely diced
Blanched fresh Spinach, diced fine OR frozen chopped Spinach
1/2 stick Buter


Drain can of Snails, saute in 1/4 stick of Butter with some of the fine diced Garlic. Put back in shells or place in small baking dish.

Saute Spinach with the rest of the Garlic, cool and puree in food processor. Close up the Snail shells, or place a dollup of each of the Snails.

You can top with a sprinkling of Bread crumbs if you want.

Add more melted Butter if it looks dry, by drizzling over.

Bake 350*F for about 15 minutes till bubbly.

 

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