Escargot a la bourguignonne

8 servings

Ingredients

Quantity Ingredient
1 cup Soft butter
¼ cup Finely chopped parsley
2 eaches Shallots, finely chopped
1 each Clove garlic, finely chopped
2 tablespoons Brandy
32 eaches Canned French snails
32 eaches Snail shells

Directions

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.

[From "The New York Times International Cookbook."]

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