| 32 snails | 32 snail shells |
| 1 C butter | 1 C pardley, fine chopped |
| 2 shallots, fine chopped | 1 clove minced garlic |
| 2 tbsp brandy | |
| Combine all ingredients, except snails and shells, blending thoroughly. Preheat oven to 350 Deg. F. Place a snail in each shell. Fill cavity with thr mixture. Place on baking sheet. Bake for 10 to 15 minutes. Place 6 hot snails on individual escargot dishes, or alternatively. on individual plates. If the latter, place napkin on plate before placing snails, to prevent snail from sliding. Serve as appetizer. |