Name: Escargots Bourguignon
Ingredients: 2/3 c Softened butter; 1/2 c Minced parsley; 4 Shallots; 3 Garlic cloves, minced; 1 tb Pernod, (up to 2); Salt and pepper; 24 Canned snails, drained and rinsed

‘Tis not God’s design that men should obtain assurance in any other way, than by mortifying corruption, and increasing in grace, and obtaining the lively exercises of it. And although self-examination be a duty of great use and importance, and by no means to be neglected; yet it is not the principal means, by which the saints do get satisfaction of their good estate. Assurance is not to be obtained so much by self-examination, as by action.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish & seaf, Taste	4	Servings

INGREDIENTS

2/3	c	Softened butter
1/2	c	Minced parsley
4		Shallots
3		Garlic cloves, minced
1	tb	Pernod, (up to 2)
		Salt and pepper
24		Canned snails, drained and rinsed

INSTRUCTIONS

Preheat oven to 425 degrees F. Cream butter and mix in parsley, shallots,
garlic and Pernod; season to taste with salt and pepper. Pat snails dry and
insert one into each shell, pushing them in as fa r as you can with a
forefinger or demitasse spoon. Spoon as much herb butter into shell with
demitasse spoon as will fit and smooth it with a small spatula. Put snails
into 4 porcelain snail dishes, open ends up, and bake 10 minutes, or until
hot and bubbly.
>From Taste Show #TS4708
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997

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