Escargot A La Bourguignonne

• 1 cup butter, softened
• 1/4 cup parsley, finely chopped
• 2 shallots, minced well
• 2 garlic cloves, minced well, to taste (I prefer extra garlic)
• 2 tablespoons brandy
• 32 canned French snails
• 32 snail shells

1. Preheat the oven to 350 degrees 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. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
4. Place on a baking pan and bake for twelve minutes.
5. Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
6. Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
7. Also good with a bit of Parmesan sprinkled on top of each.

butter, parsley, shallots, garlic, brandy, shells

Taken from www.food.com/recipe/escargot-a-la-bourguignonne-7373 (may not work)