Title: Escargot a la Bourguignonne
Categories: Appetizer French Snails
Yield: 8 Servings
| 1 | c | Soft Butter |
| 1/4 | c | Finely Chopped Parsley |
| 2 | | Shallots, Finely Chopped |
| 1 | | Clove Garlic, Finely Chopped |
| 2 | tb | Brandy |
| 32 | | Canned French Snails |
| 32 | | Snail Shells |
Preheat the oven to 350øF. Combine the butter, parsley, shallots, garlic,
and brandy in a bowl and blend well. 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."]