Name: Escargots Bourguignonne
Ingredients: 2 lb Butter; 8 Cloves fresh garlic; chopped fine; 48 Snails; with shells; 2 tb Fresh parsley; chopped; 3 oz Chicken broth; 1/4 c Madeira; 1/2 ts Salt

God's holiness and righteous glory have been desecrated, defamed, and blasphemed by our sin. It is with a holy God that we have to do in our guilt! And there can be no justification, no reconciliation, no cleansing of our conscience, unless the holiness of God is honored and the defamation of His righteousness is repaired. The urgency of our problem with guilt is not that we feel miserable, but that God's name has been blasphemed. We live in a day with such a horrendously inflated view of human potential and such a miserably tiny view of God's holiness that we can scarcely understand what the real problem of guilt is. The real problem is not, 'How can God be loving and yet condemn people with such little sins?' The real problem is, 'How can God be righteous if He acquits such miserable sinners as we?' There can be no lasting remedy for guilt which does not deal with God's righteous indignation against sin. That's why there had to be a sacrifice. And not just any sacrifice, but the sacrifice of the Son of God! No one else, and no other act, could repair the defamation done to the glory of God by our sins. But when Jesus died for the glory of the Father, satisfaction was made. The glory was restored. Righteousness was demonstrated. Henceforth it is clear that when God, by grace, freely justifies the ungodly (Romans 4:5), He is not indifferent to the demands of justice. It is all based on the grand transaction between the Father and the Son on the morning of Good Friday at Calvary. No other gospel can take away our guilt because no other gospel corresponds to the cosmic proportions of our sin in relation to God.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Appetizers, French dish, Continental	8	Servings

INGREDIENTS

2	lb	Butter
8		Cloves fresh garlic; chopped fine
48		Snails; with shells
2	tb	Fresh parsley; chopped
3	oz	Chicken broth
1/4	c	Madeira
1/2	ts	Salt

INSTRUCTIONS

STEP ONE: Place butter in saute pan and cook until it begins to turn brown.
Add chopped garlic and saute until light brown. Add snails and saute for
approximately 1 minute. Add parsley, chicken broth, Madeira, and salt. Cook
until liquid is reduced to about one-quarter.
STEP TWO: Place a little of the sauce in each shell, then add a snail.
Reserve the remaining sauce. Place in a 425-degree oven long enough to get
very hot. Pour reserved sauce over snails and serve.
CHEF'S NOTE: Be sure to use a large shell for a large snail.
Serving Ideas : An unforgettable appetizer for eight.
Recipe by: Locke-Ober, Boston, MA
Posted to MC-Recipe Digest V1 #828 by "Yolanda de Ortega"
<yillingw@gye.satnet.net> on Oct 5, 1997

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”

When we initially accepted Christ, we were saved from sin’s penalty. Christ received the full wrath for our sins on Himself. And the day will come when we step into glory that we will be saved from sin’s presence. Yet right now we briefly tarry on earth existing in the tension between the two worlds. God has given us grace to overcome sin and become more like Jesus Christ which shows the life transforming power of the Gospel at work in us. So, we have been saved from sin’s penalty. We are being saved from sin’s power. And we will be saved from sin’s presence.

Randy Smith