Description
Dessert is one of our favorites in the family. The taste... Hmm... reminds Me of the taste of roasted frogs... brrr.. I ate only once, when I was in Paris. And just tender, not reminiscent of any meat. Try to health.
Ingredients
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Snails
1 can
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Butter
100 g
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Garlic
3 tooth
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Basil
1 tsp
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Parsley
1 coup
Cooking
1. Our ingredients are. 2. Finely chop the parsley. 3. In the oil at room temperature, add the parsley, Basil and garlic sagging. 4. Drain the liquid from the canned snails and dry them on a paper towel.
1. In the shell of a snail pivchaynoyi put a spoon of our "butter stuffing". 2. Then take the meat of a snail and stalkivaet deeper with your finger. 3. The free space is filled with our butter. 4. It would look like.
Put the filled shells in heat-resistant utensils - one near the other, so that during baking, does not leak stuffing. Although, when the oil reaches the appropriate temperature, then rises slightly and will emerge from the shell. Bake at 180*C for 12-15 minutes.
That's what happened.
Serve warm. BON APPETIT
I really liked the homemade liqueur. Wife had just. Whether there is a decorative skewer or toothpick just. Take out and eat the snail with the remaining oil out of the sink.
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