Escargots Bourguignonne

2 pounds butter
8 cloves fresh garlic chopped fine
48 snails with shells
2 tablespoons fresh parsley chopped
3 ounces chicken broth
1/4 cup Madeira
1/2 teaspoon salt

Step One:
Place butter in saute pan and cook until it begins to turn brown.
Add chopped garlic and saute until light brown.
Add snails and saute for approximately 1 minute.
Add parsley, chicken broth, Madeira, and salt. Cook until liquid is reduced to about one-quarter.

Step Two:
Place a little of the sauce in each shell, then add a snail. Reserve the remaining sauce.
Place in a 425-degree oven long enough to get very hot. Pour reserved sauce over snails and serve.

Chef'S Note: Be sure to use a large shell for a large snail.