Anatomy of a Dinner Party: a day in the life of a hospitalityaholic

You Get An A!

Written by Patti on April 26th, 2011

Good Morning Darlings!

I can’t get anything past you, can I? You are all very smart.

You all were correct. Yesterday’s utensil quiz was indeed escargot tongs. And now for an escargot recipe. Snails can be found canned in most grocery stores, so you really won’t need those tongs. But if you see them on the table, you’ll know what they are for!

Garlicky and delicious!


1 stick of butter, softened
1 tbsp. Worcestershire sauce
1 tbsp. chopped shallots
2 lg. cloves garlic, crushed
1 can escargot
Mushroom caps

Rinse escargot: pat dry. Mix first 4 ingredients. Place 1 mushroom cap in bottom of escargot cup dish. Add 1 tsp. of butter mixture and escargot. Add butter and escargot until all escargot are used. End with butter mixture. Bake at 450 degrees for 10 to 20 minutes or until butter bubbles. Serve with thick slices of crusty French bread.


xoxo, Patti

Today blogging to Bryant Oden – Bob The Snail


1 Comments so far ↓

  1. danny says:

    Yes please.. yumm love me some escargot..