Escargot a la Bourguignonne by www.country-cooking.com
1 cup Soft butter
1/4 cup Finely chopped parsley
2 each Shallots -- finely chopped
1 each Clove garlic -- finely chopped
2 tablespoons Brandy
32 each Canned French snails
32 each Snail shells
1. Preheat the oven to 350 deg. F.
2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl
and blend well.
3. Place a snail in each shell and fill the cavity with the seasoned
butter. Place on a baking pan and bake for twelve minutes.
Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about.
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