escargots

Categories: French; Appetizer
Yield: 12 servings

Measure	Ingredient
1 cup	Butter; softened
1 tablespoon	Chopped shallots; chopped
2 eaches	Garlic cloves; chopped
2 tablespoons	White wine
1 tablespoon	Worcestershire sauce
1 tablespoon	Parsley; chopped
1 teaspoon	Brandy
1 teaspoon	Lemon juice
½ teaspoon	Salt
1 pinch	Pepper
36 eaches	Snails and shells

Mix, but don't whip all ingredients (except snails). Heat mixture in a large skillet. Add snails and simmer for 10 to 15 minutes, allowing liquid to cook into snails. Preheat oven to 350 degrees. Put small amount of butter mixture into bottom of each shell, insert by using a fork, continue until all shells are filled.

Place in shallow baking dish. Pour remaining mixture over snails and bake until bubbling (about 10 minutes).