Name: Escargot a la Bourguignonne
Ingredients: 1 c Soft butter; 1/4 c Finely chopped parsley; 2 Shallots, finely chopped; 1 Clove garlic, finely chopped; 2 tb Brandy; 32 Canned French snails; 32 Snail shells

CATEGORY	CUISINE	TAG	YIELD
	French	Appetizers	8	Servings

INGREDIENTS

1	c	Soft butter
1/4	c	Finely chopped parsley
2		Shallots, finely chopped
1		Clove garlic, finely chopped
2	tb	Brandy
32		Canned French snails
32		Snail shells

INSTRUCTIONS

1.  Preheat the oven to 350 deg. F.
2.  Combine the butter, parsley, shallots, garlic, and brandy in a bowl
and blend well.
3.  Place a snail in each shell and fill the cavity with the seasoned
butter.  Place on a baking pan and bake for twelve minutes. Serve hot, as
an appetizer, on individual snail dishes or on small folded napkins on
plates, to keep the shells from sliding about. [From "The New York Times
International Cookbook."]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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