48    Canned snails
3 c  COURT BOUILLON
1 3/4 c  Soft butter
3    Crushed garlic cloves
1 c  Chopped fresh parsley
2 ts Pepper
1 tb Brandy
48    Snail shells

Preheat oven to 400. Gently simmer snails in court 30 minutes. While
snails are cooking, blend butter, garlic, parsley, pepper & brandy.
Drain snails & stuff into shells. Fill each shell with butter
mixture. Bake 5 minutes. Serve with garlic bread.