Escargot (Yes, Snails)

Kevin Crafts

French

1/2 cup (1 stick) unsalted butter, softened
2 teaspoons freshly chopped shallots
2 cloves freshly chopped garlic
1/4 cup dry white wine
1 tablespoon Worcestershire sauce
1 tablespoon freshly chopped parsley
1 tablespoon Brandy
1/2 cup fresh bread crumbs
36 snails in shell

Preheat the oven to 350F. In an ovenproof skillet mix all the
ingredients except the snails. Heat the mixture, stirring until
smooth. Add the snails and cook for about 15 minutes. Place the snails
on a baking sheet face up or open side up. Top each snail with some
breadcrumbs and pour the remaining sauce over the snails. Bake for
another 15 minutes and serve.


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