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  Recipe Home » Appetizers » Escargot A La Bourguignonne
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  Escargot A La Bourguignonne
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 226
Ingredients:
1 cup Soft butter
1/4 cup Finely chopped parsley
2 Shallots, finely chopped
1 Clove garlic, finely chopped
2 tbsp Brandy
32 Canned French snails
32 Snail shells
Instructions:
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."]
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