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Escargots On Toast

food.master's picture
Ingredients
  Canned snails 24
  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
  Parsley sprigs 1
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Toasted
Dish: 
Sandwich
Ingredient: 
Seafood
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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