Escargot a la Bourguignonne

Ingredients:

• 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

Preparation:

• 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.