Escargots Bourguignonne

Escargots Bourguignonne

2 pounds butter
8 cloves fresh garlic -- chopped fine
48 snails -- with shells
2 tablespoons fresh parsley -- chopped
3 ounces chicken broth
1/4 cup Madeira
1/2 teaspoon salt

STEP ONE:
Place butter in saute pan and cook until it begins to turn brown. Add
chopped garlic and saute until light brown. Add snails and saute for
approximately 1 minute. Add parsley, chicken broth, Madeira, and salt.
Cook until liquid is reduced to about one-quarter.

STEP TWO:
Place a little of the sauce in each shell, then add a snail. Reserve
the remaining sauce. Place in a 425-degree oven long enough to get very
hot. Pour reserved sauce over snails and serve.

CHEF'S NOTE: Be sure to use a large shell for a large snail.

Ellen's Boursin

Ellen's Boursin

8 ounces Cream cheese
2 Garlic cloves -- peeled
1 tablespoon Each fresh basil -- dill and
6 Black olives -- pitted

Blend cream cheese, garlic and herbs in a food processor until smooth.
Chop in olives. Transfer to a small bowl and keep refrigerated until
ready to serve.

Boursin is generally served as an appetizer spread on crackers, or
stuffed into cherry tomatoes