Escargot A La Bourguignonneappetizers, french 1 cup soft butter 1/4 cup finely chopped parsley 2 each shallots, finely chopped 1 each clove garlic, finely chopped 2 tablespoon brandy 32 each canned french snails 32 each snail shells 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."] |
