Recipe for Escargot a La Bourguignonne

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Yield:

Ingredients:

Amount	Ingredient
1 cup	Soft butter
1/4 cup	Finely chopped parsley
2 x	Shallots, finely chopped
1 x	Clove garlic, finely chopped
2 tbl	Brandy
32 x	Canned French snails
32 x	Snail shells

Instructions:

Instructions: 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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