Escargots Bourguignonne

Yields:	8 servings
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For the butter.

Cream in a bowl the butter and add all the rest of the ingredients, except the snails.

Preheat an oven to 400 degrees F.

Wash and clean the snails according to package directions; wash and clean the shells according to package directions.

Put a little of the Snail Butter into the bottom of each shell; add the snails; and fill the shells with more of the Snail Butter.

Place the shells in small dishes,with open ends up.

Sprinkle with dry bread crumbs.

Pour 2 Tablespoons dry white wine in bottom of each dish.

Bake for 8 minutes.

Serve with warmed French Bread to mop-up the extra sauce.

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very very good tasting pasta with lots and lots of veggies