| 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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