Escargot A La Bourguignonne
Ingredients| 1 cup soft butter |
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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."]
Servings: 8
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