Escargot A La Bourguignonne

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 1 cup butter, softened
• 1/4 cup parsley, finely chopped
• 2 shallots, minced well
• 2 garlic cloves, minced well, to taste (i prefer extra garlic)
• 2 tablespoons brandy
• 32 canned french snails
• 32 snail shells

Recipe

• 1 preheat the oven to 350 degrees 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. (if you do not have shells, you can use escargot baking dishes - this is actually how i prefer to make them. most of such dishes hold 6 escargot apiece.).
• 4 place on a baking pan and bake for twelve minutes.
• 5 serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. also, small silver forks to easily eat them with are a good idea.
• 6 make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
• 7 also good with a bit of parmesan sprinkled on top of each.