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Source: The Star Of Texas Cookbook

Escargots Provencale
A very impressive appetizer!
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Serves: 4
Prep Time: 8 minutes
Cook Time: 10 minutes
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24 large snails
1/2 cup white wine
4 tomatoes, cut in wedges
8 tablespoons butter
1 cup onions, minced
4 teaspoons garlic, minced
4 slices (1 inch thick) French bread, toasted




Cook snails in wine over medium heat for 10 minutes; drain. While snails are cooking, saute tomatoes in 6 tablespoons of the butter for 10 minutes. Add half of the onions and 3 teaspoons of the garlic to tomatoes and simmer for 3 minutes more. Add the remaining 2 tablespoons butter to skillet containing snails. Saute snails for 3 minutes. Add remaining onion and garlic and cook for 1 minute more. Place toasted bread on four warmed plates. Spoon half the tomato sauce evenly over bread, place 6 snails on each slice, and cover with remaining sauce. Serve immediately.




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Source: The Star Of Texas Cookbook
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Tastes great, especially when eaten fresh out of the oven!
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