---------- 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.”]