Escargot a la

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

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.