Snails in chablis

Ingredients for Snails in chablis

Instructions for Snails in chablis

To prepare the Snails in chablis recipe, please follow these instructions:

Let the snails drop off. Save the layer. Arrow the bulbs and chop them nicely. Pour them into the layers of pepper and chablis. Cook it in half at low heat. Add meat extract. Stir the butter softly. Add finely chopped onion, parsley and crushed garlic. Season with salt, pepper and muskat. Make a little make in each snail, then a snail, and finally a lid of the spice butter. Place the snails with the opening up in the snail pan or in a pan in a thick layer of salt so that they do not topple. Heat them in the oven at 200 degrees for about 15 minutes. Serve the snails with hot flutes and chablis.