Yield: 8 servings
|1 cup||Soft butter|
|¼ cup||Finely chopped parsley|
|2 eaches||Shallots, finely chopped|
|1 each||Clove garlic, finely chopped|
|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."]