Escargot a La Bourguignonne

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."]