Yield: 8 servings
Measure | 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 |
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."]