Escargots à la Bourguignonne from The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris
- ground cayenne pepper
- garlic
- herbes de Provence
- parsley
- Tabasco sauce
- white wine
- Pernod
- breadcrumbs
- butter
- canned snails
- snail shells
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.