Escargot - Escargots in butter and garlic

• 4 oz (112 grm). softened butter
• 1 tbsp (15 ml). chopped parsley
• 3 cloves of fresh minced garlic
• Salt
• Pepper
• Pinch of nutmeg
• 1 tbsp (15 ml). white wine or champagne
• 1 dozen snails and shells

1. Cream butter.
2. Add all ingredients, except snails, mix until well blended.
3. Put a bit of butter mixture in each shell then add snail.
4. Cover snail with dollop of butter mixture.
5. Bake at 350 degrees (175 C.) for about 10 min until bubbly and begining to brown.
6. Makes one dozen.
7. Serve with plenty of French bread to sop up the butter!

butter, parsley, garlic, salt, pepper, nutmeg, white wine, shells

Taken from online-cookbook.com/goto/cook/rpage/000281 (may not work)