| 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 | T | Brandy |
| 32 | Canned French snails | |
| 32 | Snail shells |
INSTRUCTIONS
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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