Escargots Bourguignonne - cooking recipe

Ingredients

24 snails
2 cloves crushed garlic
1 tsp. fresh parsley
1 tsp. chopped green onion
1/2 tsp. salt
1/8 tsp. pepper
4 Tbsp. white wine
2/3 c. butter

Preparation

Heat oven to 400\u00b0. Mix wine, parsley, butter, garlic, salt, pepper and onion in saucepan.
Heat.
Rinse and strain snails.