Recipe for Escargots a La Bourguignonne (Snails with Garlic) 
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Yield:
4
Ingredients:
Amount Ingredient
12 tbl (180 ml) unsalted butter
1/2 tbl (23 ml) finely chopped shallots
1 tbl (15 ml) finely chopped garlic
1/2 tbl (8 ml) finely chopped parsley
2 tsp (10 ml) salt
1/2 tsp (2 ml) freshly ground pepper
Instructions:
Instructions: *Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.

In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper until the butter is soft and the ingredients are thoroughly combined. Put about 1/4 tablespoon (4 ml) of the butter in each shell, followed by a snail, and then another 1/4 tablespoon (4 ml) of butter. Place on individual oven-proof serving dishes and bake in a 400F (200C) oven for 10 to 15 minutes, until the butter begins to bubble. Serve with crusty French bread (baguette) for sopping up the sauce.

Serves 4.

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