Escargot à la Bourguignonne

==Description==
The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.
== Ingredients ==
* 1 cup butter, softened
* ¼ cup parsley, finely chopped
* 2 shallots, minced well
* 2 cloves garlic, minced well
* 2 tablespoons brandy
* 32 canned French snails
* 32 snail shells
== Directions ==
# Preheat the oven to 350 °F.
# Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
# 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).
# 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.
# Also, small silver forks to easily eat them with are a good idea.
# Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
# Also good with a bit of Parmesan sprinkled on top of each.
Category:Brandy Recipes
Category:Escargot Recipes
Category:French Appetizers
Category:Meat appetizer Recipes