Escargot a la Bourguignonne

Yields:	8 servings
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	Preparation	15 minutes
	Cooking	12 minutes
	Ready In	30 minutes

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Ingredients

1	cup	butter	softened
1/4	cup	parsley leaves	finely chopped
2	each	shallots	finely chopped
1	clove	garlic	finely chopped
2	tablespoons	brandy
32	each	snails	french, canned
32	each	snails	shells

Directions

Preheat the oven to 350 degrees F.

Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.

Place a snail in each shell and fill the cavity 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.

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Member Review

Double Chocolate Cake Mix Cookies

This recipe is so easy... and delicious! They turn out soft and chewy and everyone loves them. Several people have asked me for the recipe! Definately one of my favorites.

Reviewed by mae520