Recipe - Escargots Bourguignon

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

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 MCRecipe Digest V1 #578 by "Master
Harper Gaellon" gaellon@inch.com on Apr 19, 1997