---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Escargot a la Bourguignonne
 Categories: Appetizers, French
      Yield: 8 servings
 
      1 c  Soft butter                         2 tb Brandy
    1/4 c  Finely chopped parsley             32 ea Canned French snails
      2 ea Shallots, finely chopped           32 ea Snail shells
      1 ea Clove garlic, finely chopped   
 
    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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