Escargot A La Bourguignonne

Ingredients

230 gr soft butter
7 gr parsley
2 shallots
1 clove garlic
28 gr brandy
32 french snails
32 snail shells
350 de

Instructions

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."]