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    PrimaRecipes --> Appetizers, Other

    recipe title: Snails Bourguignonne / Escargots a la Bourguignonne
    category: Appetizers, Other
    keywords: appetizers, snails
    servings: 6
    ingredients:
    
         24    Large Paris mushrooms
               Salt and pepper
        1/2 c  Oil
        100    Canned Burgundy snails
        1/2 c  Snail butter
    
    directions:
    Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."]

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