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
Preheat the oven to 350 degrees 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 apiec.) 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.