Name: Escargots a la Bourguignonne
Ingredients: 48 Canned snails; 3 c COURT BOUILLON; 1 3/4 c Soft butter; 3 Crushed garlic cloves; 1 c Chopped fresh parsley; 2 ts Pepper; 1 tb Brandy; 48 Snail shells

I have my own private opinion that there is no such thing as preaching Christ and Him crucified, unless we preach what nowadays is called Calvinism. It is a nickname to call it Calvinism; Calvinism is the gospel, and nothing else. I do not believe we can preach the gospel, if we do not preach justification by faith, without works; nor unless we preach the sovereignty of God in His dispensation of grace; nor unless we exalt the electing, unchanging, eternal, immutable, conquering love of Jehovah; nor do I think we can preach the gospel, unless we base it upon the special and particular redemption of His elect and chosen people which Christ wrought out upon the cross; nor can I comprehend a gospel which lets saints fall away after they are called, and suffers the children of God to be burned in the fires of damnation after having once believed in Jesus. Such a gospel I abhor.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	1	Servings

INGREDIENTS

48		Canned snails
3	c	COURT BOUILLON
1 3/4	c	Soft butter
3		Crushed garlic cloves
1	c	Chopped fresh parsley
2	ts	Pepper
1	tb	Brandy
48		Snail shells

INSTRUCTIONS

Preheat oven to 400. Gently simmer snails in court 30 minutes. While
snails are cooking, blend butter, garlic, parsley, pepper & brandy.
Drain snails & stuff into shells. Fill each shell with butter
mixture. Bake 5 minutes. Serve with garlic bread.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

A Message from our Provider:

“Trading in futures? What about yours in heaven?”