Escargot A La Bourguignonne

1. 1

   Preheat the oven to 350 degrees F.

2. 2

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

3. 3

   Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).

4. 4

   Place on a baking pan and bake for twelve minutes.

5. 5

   Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.

6. 6

   Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).

7. 7

   Also good with a bit of Parmesan sprinkled on top of each.

* Per serving · 4 servings · Values may vary.

No additional tips available.