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France

Escargots au beurre d'ail Persille (Snails with garlic and parsley butter)

• 20 ea. Snails
  
• 20 toasted baguette slices
  
• 6 oz. Butter
  
• 2 oz. Garlic, chopped
  
• 2 oz. Parsley, chopped
  
• 4 oz. Tomato, chopped
  
• Salt & Pepper

Method of Preparation:

Sauté the garlic and the snails in the butter for 2 minutes. Add the parsley and tomato and cook for 2 minutes. Season to taste.

Serve on sliced, toasted baguette.

Makes 20 appetizers