Escargots Bourguignonne

• 1/2 cup butter (1 stick)
• 1 teaspoon shallot, chopped
• 1 teaspoon parsley, chopped
• 1 1/2 teaspoons garlic, minced
• 1 lemon, juice of
• 1 dash Worcestershire sauce
• 1 dash Tabasco sauce
• salt and pepper
• 1 tablespoon Pernod
• escargot, drained and rinsed
• dry white wine
• snail shells, for serving

1. In a bowl cream together the butter, shallots, parsley, garlic, lemon.
2. juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
3. Simmer the drained escargots in a little wine for a few minutes long enough for them to absorb the wine.
4. Drain them.
5. Place some of the creamed mixture in each snail shell using half of the creamed mixture, place escargots on top one per shell, then top with remaining creamed mixture.
6. Place the shells in an oven-proof serving.
7. pan and bake them at 450 degrees F. until the butter begins to sizzle.
8. Just before serving, sprinkle each escargot with a little dry white wine.

butter, shallot, parsley, garlic, lemon, worcestershire sauce, tabasco sauce, salt, pernod, white wine, snail shells

Taken from www.food.com/recipe/escargots-bourguignonne-212495 (may not work)