Escargot A La Bourguignonne - cooking recipe

Ingredients

24 snails (24 shells, optional)
1/4 lb. butter
1 clove crushed garlic
2 Tbsp. minced fresh parsley
salt, pepper and lemon juice

Preparation

Cream butter, using a wooden spoon.
Beat in garlic, parsley, salt, pepper and lemon juice.
Drain and wash in warm water 2 dozen snails.
Put a bit of butter into shell opening and then twist snail into shell.
Cover snail with some more butter in opening of shell.
Preheat oven to 450\u00b0; bake in the middle of the oven for about 10 minutes, until the butter is bubbling.
Serve hot, accompanied by French bread and red wine.