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How To make Escargot a La Bourguignonne

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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."]

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