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Print this Recipe    Escargot 18

Escargots

4 cloves garlic, crushed
1/2 ts salt
24 canned snails with shells, drained

Preheat oven to 375. Combine butter, garlic and slat until well
blended. Gently push each snail down into its shell. Fill rest of
shell with butter mixture. Divide snails among 6 snail baking dishes
or ramekins; place with shell opening face up. Bake 15 minutes, or
until butter is melted and bubbly. Remove from oven and serve with
a loaf of french bread.

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