Escargot a la Bourguignonne

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Title: Escargot a la Bourguignonne
Categories: Appetizers, French
Yield: 8 servings

1 c Soft butter 2 tb Brandy
1/4 c Finely chopped parsley 32 ea Canned French snails
2 ea Shallots, finely chopped 32 ea Snail shells
1 ea Clove garlic, finely chopped

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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