Description

They might be small in size but they are big in flavor. Watch Chef Carrino prepare burgundy snails with parsley garlic butter served with cold egg yolk sauce.

Ingredients

• 1  Each Can of Snails, rinsed and sliced (rock shrimp or chopped shrimp can be substituted)
1
• 6  Each Egg Yolks
2
• 1/8  Cup(s) Whole Milk
3
• 1  Pinch Salt
4
• 2  Table Spoon(s) Compound Butter
5

Directions

1. Puree egg yolks, milk and salt until smooth and pour onto a plate
   
2. Heat a large skillet on high heat, add butter
3. Slice snails in half and add ½ cup, sauté for about 30 seconds
4. Spoon snails in a pile in the center of the yolk sauce
5. Optional: Garnish with crispy fried potatoes or potato crisps
6. Enjoy!