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Escargots à la Bourguignonne

kept byJacquelineTiong
recipe bySaveur
Notes: 

4 servings

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Ingredients: 

16 tbsp. unsalted butter, softened
1⁄4 cup minced flat-leaf parsley
1 tbsp. white wine
1 tsp. cognac or French brandy
3 cloves garlic, minced
1 shallot, minced
Kosher salt, freshly ground black
pepper, and nutmeg, to taste
24 extra-large snail shells
24 canned extra-large snails
Rock salt


 

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