1 c Butter; softened
2 tb Chopped shallots
2 tb Chopped garlic
2 tb Champagne or white wine
1 tb Worcestershire Sauce
1 tb Chopped fresh parsley
1 ts Brandy
1 ts Lemon juice
1/2 ts Salt
1 pn Pepper
36 Snails and shells
Mix, but do not whip, all ingredients except snails.
Heat mixture in large skillet. Add snails and simmer 10 to
15 minutes, allowing liquid to cook into snails. Preheat
oven to 350 F/175 C.
Put small amount of butter mixture into bottom of each
shell. Insert snail using end of fork. Top with additional
butter mixture. Continue until all shells are filled,
placing them in flat baking dish as they are completed.
Pour remaining butter mixture over snails and heat until
bubbling, about 10 minutes.
