Title: ESCARGOT A LA BOURGUIGNONNE
Categories: Appetizers
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
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.
[From "The New York Times International Cookbook."]
