Escargots Bouchees
Service Size: 12 bouchées Preparation Time :0:10
Categories : Canapés Cuisine: French Style
12 pre-cooked cocktail vol-au-vents
12 large canned escargots
75 grams unsalted butter
1 clove garlic
1 tablespoon chopped parsley
Preheat oven to 160oC.
Crush the clove of garlic and blend with butter and parsley.
Drain, rinse and dry escargots. Place one in each vol-au-vent.
Top with a teaspoon of garlic butter, cover with aluminium foil and bake for 10 minutes until hot and the butter has melted.
Serve immediately.
Start to Finish Time:
"0:20"
Source: sylv@nicebites.com
 |
 |