Instructions: STEP ONE: Place butter in saute pan and cook until it begins to turn brown.

Add chopped garlic and saute until light brown. Add snails and saute for approximately 1 minute. Add parsley, chicken broth, Madeira, and salt. Cook until liquid is reduced to about one-quarter.

STEP TWO: Place a little of the sauce in each shell, then add a snail.

Reserve the remaining sauce. Place in a 425-degree oven long enough to get very hot. Pour reserved sauce over snails and serve.

CHEFS NOTE: Be sure to use a large shell for a large snail.

Serving Ideas : An unforgettable appetizer for eight.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.