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Escargots a la Bourguignonne

Large snails abound in Burgundy, but the smaller petit gris of Provence work equally well in this dish. The biggest difference is that you might need more than four dozen-not a bad idea. The snails are really an excuse to eat lots of melted garlic and parsley butter, scooped up with bread. Canned snails and packages of large shells are readily available. Stuffed snail shells are classically served in dishes with indentations for each snail, where the butter pools as it melts. Special tongs for holding the shells and a small two-pronged fork for digging out the snails are provided for each diner.
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