Escargot a la bourguignonne
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Soft butter |
| ¼ | cup | Finely chopped parsley |
| 2 | eaches | Shallots, finely chopped |
| 1 | each | Clove garlic, finely chopped |
| 2 | tablespoons | Brandy |
| 32 | eaches | Canned French snails |
| 32 | eaches | Snail shells |
Directions
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."]