Categories: Appetizers, French 
      Yield: 8 servings 
  
      1 c  Soft butter                         2 tb Brandy 
    1/4 c  Finely chopped parsley             32 ea Canned French snails 
      2 ea Shallots, finely chopped           32 ea Snail shells 
      1 ea Clove garlic, finely chopped    
  
    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. 
  [From "The New York Times International Cookbook."]