Recipe - Escargot A La Bourguignonne

1 cup Soft butter
One fourth cup Finely chopped parsley
2 Shallots, finely chopped
1 Clove garlic, finely chopped
2 tablespoon Brandy
32 Canned French snails
32 Snail shells

1. Preheat the oven to 350 deg. F.
2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl
and blend well.
3. Place a snail in each shell and fill the cavity with the seasoned
butter. Place on a baking pan and bake for twelve minutes. Serve hot, as
an appetizer, on individual snail dishes or on small folded napkins on
plates, to keep the shells from sliding about. [From "The New York Times
International Cookbook."]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini