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Escargots A La Bourguignonne

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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 t Pepper
1 T 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

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