Party Appetizer Recipes

Escargot a la Bourguignonne Ingredients 1 cup Soft butter 1/4 cup Finely chopped parsley 2 each Shallots -- finely chopped 1 each Clove garlic -- finely chopped 2 tablespoons Brandy 32 each Canned French snails 32 each Snail shells Method 1. Preheat the oven to 350 deg. 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. 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.

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