---------- 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.”]
  
 -----