Ingredients
- 350 de
- 32 french snails (canned)
- 32 snail shells
- 2 shallots
- 1 clove garlic
- 1 c soft butter
- 2 tb brandy
- 1/4 c parsley (finely chopped)
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."]
