Escargots De Bourgogne

1. Preheat the oven to 200C, 40OF.

2. Beat butter, parsley, garlic and shallot in a bowl till well combined, then beat in salt, pepper and wine.

3. Put a small amount of the butter, then one of the snails into each empty shell and fill up with butter mixture. Press the fresh breadcrumbs into the butter. Arrange on special escargot dishes or an ovenproof dish with the opening facing upwards.

4. Put in the oven for 8-10 minutes until butter begins to bubble.

5. Serve immediately with crusty bread.

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Nutrient	Quantity
Total fats	54.7121 g
Protein	24.6479 g
Carbohydrates	57.5417 g
Energy	767.052 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.416 g
Water	144.4139 g
Aspartic acid	2.2888 g
Calcium, Ca	556.456 mg
Lutein + zeaxanthin	858.072 g
Fiber, total dietary	16.1678 g
Carotene, beta	773.008 g
Niacin	7.2386 mg
Vitamin A, RAE	67.394 g
Arginine	3.303 g
Riboflavin	0.6252 mg
Fatty acids, total saturated 20:1	0.076 g
Glutamic acid	5.3692 g
Sodium, Na	111.628 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1645 g
Total lipid (fat)	54.7121 g
Manganese, Mn	2.1437 mg
Proline	1.2183 g
Fatty acids, total saturated 16:0	4.9039 g
Choline, total	20.0256 mg
Sugars, total	12.7212 g
Serine	1.3026 g
Fatty acids, total saturated 18:0	2.297 g
Vitamin B-6	0.7347 mg
Selenium, Se	1.9352 g
Ash	7.2844 g
Fatty acids, total saturated 18:1 undifferentiated	20.3612 g
Pantothenic acid	1.3118 mg
Phenylalanine	1.2221 g
Copper, Cu	1.9982 mg
Thiamin	1.564 mg
Methionine	0.7164 g
Iron, Fe	5.7087 mg
Carbohydrate, by difference	57.5417 g
Phosphorus, P	957.584 mg
Folate, total	188.636 g
Tocopherol, gamma	0.0806 mg
Alanine	1.2662 g
Valine	1.3304 g
Fatty acids, total saturated 18:2 undifferentiated	23.4983 g
Glycine	1.6039 g
Fatty acids, total saturated 14:0	0.1373 g
Zinc, Zn	6.0644 mg
Isoleucine	1.0561 g
Fatty acids, total polyunsaturated	23.9394 g
Leucine	1.8162 g
Vitamin A, IU	1362.826 IU
Folate, DFE	188.636 g
Tryptophan	0.4939 g
Vitamin C, total ascorbic acid	33.016 mg
Phytosterols	8.76 mg
Tyrosine	0.9737 g
Vitamin K (phylloquinone)	250.56 g
Fatty acids, total saturated	7.67 g
Histidine	0.6723 g
Fatty acids, total monounsaturated	20.6232 g
Threonine	1.0133 g
Folate, food	188.636 g
Vitamin E (alpha-tocopherol)	0.178 mg
Magnesium, Mg	150.064 mg
Lysine	0.875 g
Potassium, K	1088.084 mg
Cystine	0.4103 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
White wine	1 tablespoon	0	0	0
Butter	4 ounces	646.38	29.6995	54.432
Parsley	4 tablespoons	5.472	0.9622	0.1201
black pepper	0	0	0	0
Garlic Clove	2	0	0	0
shallot	1	115.2	26.88	0.16
breadcrumb	2 tablespoons	0	0	0
snail	1 can	0	0	0