Prepare snail butter by mixing shallots, garlic, and parsley. Blend with butter, salt and pepper. Seal shells with mixture and place on oven proof snail dish. Bake in oven for 8 minutes. Remove from heat and let cool in broth.
Place snails back into shells, with spoonful of broth.
Prepare snail butter by mixing garlic, and parsley. Blend with butter and salt. Seal shells with mixture and place on oven proof snail plate. Bake in oven for 10 minutes. Marinate overnight in brandy and Kirsch mixture.