Name: Escargots Bourguignonne
Ingredients: 3/4 lb Sweet butter; 2 tb Shallots; Clove garlic; 2 tb Chopped parsley; 1/4 ts Salt; 1 ds Pepper; 1 pn Nutmeg; 4 Dozen Snails

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CATEGORY	CUISINE	TAG	YIELD
	French	Appetizers, French	8	Servings

INGREDIENTS

3/4	lb	Sweet butter
2	tb	Shallots
		Clove garlic
2	tb	Chopped parsley
1/4	ts	Salt
1	ds	Pepper
1	pn	Nutmeg
4		Dozen Snails

INSTRUCTIONS

For the butter...  Cream in a bowl the butter and add all the rest of the
ingredients, except the snails.
Preheat an oven to 400 degrees F.  Wash and clean the snails according to
package directions; wash and clean the shells according to package
directions...
Put a little of the Snail Butter into the bottom of each shell; add the
snails; and fill the shells with more of the Snail Butter.
Place the shells in small dishes,with open ends up. Sprinkle with dry bread
crumbs.  Pour 2 Tablespoons dry white wine in bottom of each dish.
Bake for 8 minutes.
Serve with warmed French Bread to mop-up the extra sauce...
From: A Treasury of Great Recipes, by Mary and Vincent Price
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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