Escargots On Toast
|Butter||1⁄4 Cup (4 tbs)|
|Garlic salt||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Brandy||1⁄2 Cup (8 tbs)|
|Whole wheat bread slices||2|
Drain the snails in a strainer over a bowl, reserving the juice.
Heat the snails with the butter, garlic salt and pepper in a frying pan for 2 minutes, without letting them burn.
Then pour over the brandy and carefully set alight.
Let it almost go out and extinguish the last flames with the juice from the can of snails.
Toast the bread and cut diagonally, place on two warmed plates.
Spoon the snails with the butter sauce on to the bread.
Garnish with parsley and serve immediately, accompanied by a tomato salad.