Escargot A La Bourguignonne
Serves:
Ingredients:
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
Method:
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.