Escargots (Snails)

I ate Escargots for the first time in the 1960s at La Petit Gourmet on Michigan Avenue in Chicago. I've been a fan ever since. We suggest using our Basque Sheepherder's Bread for dipping into the juices.

Yield: 4 appetizer servings

Ingredients

• 3 scallions
• 1 cup white wine, divided
• 1 (4 1/2 ounce) can large snails
• Snail shells
• 1/2 cup butter, softened
• 2 tablespoons finely chopped parsley
• 2 teaspoons garlic salt
• Bread crumbs (optional)
  

Instructions

1. Finely chop scallions, using some of the green tops. Sauté in 1/4 cup wine for about 5 minutes.
2. Rinse snails and cut large ones in half if necessary to make 24. Place 1 teaspoon sautéed onions in snail shell. Add snails.
3. Combine butter, parsley and garlic salt, then "seal" the shell with butter mixture.
4. Place shells in escargot pan. Add 1 tablespoon wine to each pan and sprinkle shells lightly with bread crumbs, if desired.
5. Bake in preheated 400 degrees F oven for 10 minutes.
6. Serve immediately with fresh French bread (to soak up the butter).

Notes

Escargot may be prepared several hours in advance, adding wine and bread crumbs just before heating. Cover lightly with plastic wrap; place in refrigerator.