Escargot a la Bourguignonne

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1/4 c Finely chopped parsley
1 c Butter; Soft
1 Clove garlic, finely chopped
2 tb Brandy
2 Shallots, finely chopped
32 Snail shells
32 Canned French snails

Original recipe makes 8 Servings



1. Preheat the oven to 350 deg. F. 2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. 3. 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. [From "The New York Times International Cookbook."]

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