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Escargots Bourguignon

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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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