Redlioninnescargotbutter Recipes
RED LION INN ESCARGOT BUTTER
The Red Lion Inn is in Stockbridge, Massachusetts, USA and this recipe is adapted from the Red Lion Cookbook. Makes 1/2 cup. ZWT REGION: USA.
Provided by kiwidutch
Categories Sauces
Time 5m
Yield 1/2 cup
Number Of Ingredients 10
Steps:
- Put all ingredients into a small bowl and blitz until minced with a stick blender, making certain everything is well mixed.
- Store in an airtight container for up to 3 days in the fridge or 1 week in the freezer.
Nutrition Facts : Calories 1725.6, Fat 184.4, SaturatedFat 116.7, Cholesterol 488.1, Sodium 1318.8, Carbohydrate 17.6, Fiber 1.8, Sugar 4.1, Protein 5.2
CLASSIC ESCARGOTS à LA BOURGUIGNONNE
Categories Food Processor Garlic Shellfish Bake Bastille Day Shallot Parsley Gourmet
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
- Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
- Bake 10 minutes.
RED LION INN LEMON BREAD
Taken from the Red Lion Inn cookbook: " The Red Lion Inn's Lemon Bread is justifiably renowned. At lunch and dinner it's wrapped in a napkin and served in a basket along with the yeast rolls, offering a sweet alternative to traditional dinner rolls." It's fabulous.
Provided by MindiLouWho
Categories Quick Breads
Time 1h
Yield 2 loaves, 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Grease two loaf pans.
- In large bowl, cream the margarine and sugar together thoroughly. Add the eggs, one at a time, mixing well after each.
- Sift the dry ingredients together and add them to the eggs. Add the lemon pudding and milk. Mix until very well blended.
- Pour the batter into the prepared loaf pans. Bake at 350 for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
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