Escargot A La Bourguignon

Recipe Ingredients

1 cup	198g / 7oz	Soft butter
1/4 cup	36g / 1.3oz	Finely chopped parsley
2		Shallots - finely chopped
1		Garlic - finely chopped
2 tablespoons	30ml	Brandy
32		Canned French snails
32		Snail shells

Recipe Instructions

1. Preheat the oven to 350F.

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.

4. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about.

From "The New York Times International Cookbook."

Source:
Mom

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