---------- Recipe via Meal-Master (tm) v8.04

     Title: ESCARGOT A LA BOURGUIGNONNE
Categories: Appetizers
     Yield: 8 servings

     1 c  Soft butter
   1/4 c  Finely chopped parsley
     2    Shallots, finely chopped
     1    Clove garlic, finely chopped
     2 tb 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."]

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