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
 * 1/4 cup parsley, finely chopped
 * 2 shallots, minced well
 * 2 cloves garlic, minced well
 * 2 tablespoons brandy
 * 32 canned French snails
 * 32 snail shells

Directions

 * 1) Preheat the oven to 350 degrees 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 (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 apiec.)
 * 4) Place on a baking pan and bake for twelve minutes.
 * 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) Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :)
 * 7) Also good with a bit of Parmesan sprinkled on top of each.