Escargot A La Bourguignonne

Ingredients

1 c soft butter
1/4 c parsley
2 shallots
1 clove garlic
2 tb 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."]