Escargot a la Bourguignonne Recipe
32 pcs. Shells of snails
2 tbsps. Brandy
32 pcs. French snails, canned
1 cup of Softened butter
2 chopped finely Shallots
1 finely chopped Clove of garlic
1/4 cup parsley, chopped finely
Oven should be preheated to around 350′ F. On a bowl, mix together brandy, garlic, shallots, parsley and butter then blend them well. Put a piece of snail inside a shell then fill up the cavity with the butter mixture.
Put the snails on a pan for baking then cook in the oven for 12 mins. Best served hot as appetizers or can also be served as individual dishes of snail or you can also serve them on little napkins that have been folded onto plates so that shells will not slide anywhere.
