Escargots Bourguignonne (1974)

• 3 dozen snails, canned
• 3 dozen snail shells
• 1/2 cup Sherry
• 1/2 white wine
• 1/2 cup butter
• 1 clove garlic, minced
• 1 tspn shallots, finely chopped
• 1 tspn parsley, chopped
• 1 tbspn lemon juice
• 1 tbspns bread crumbs

Insert snails into shells, place in baking dish, and pour Sherry over them.

Melt butter, then add remaining ingredients.  Mix well and pour over snails.  Bake at 400 degrees for about 1 minutes. Serves 6.  

(Origin - "Soupcon - Seasonal Samplings from the Junior League of Chicago," 1974.) 

Another Recipe from "Soupcon"

Veal Saltimbocca alla Romana (1974)