Recipe - Escargots A La Bourguignonne

48 Canned snails
3 cup COURT BOUILLON
1 Three fourths cup Soft butter
3 Crushed garlic cloves
1 cup Chopped fresh parsley
2 teaspoon Pepper
1 tablespoon Brandy
48 Snail shells

Preheat oven to 400. Gently simmer snails in court 30 minutes. While
snails are cooking, blend butter, garlic, parsley, pepper & brandy.
Drain snails & stuff into shells. Fill each shell with butter
mixture. Bake 5 minutes. Serve with garlic bread.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip