Escargot a la Bourguignonne

Yields:	8 servings
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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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This is a wonderfull and light dessert to offer people as a contrast to the heavy holiday meals and desserts normally offered at this time.