Escargots Bourguignonne - cooking recipe

Ingredients

1/2 cup butter (1 stick)
1 teaspoon shallot, chopped
1 teaspoon parsley, chopped
1 1/2 teaspoons garlic, minced
1 lemon, juice of
1 dash Worcestershire sauce
1 dash Tabasco sauce
salt and pepper
1 tablespoon Pernod
escargot, drained and rinsed
dry white wine
snail shells, for serving

Preparation

In a bowl cream together the butter, shallots, parsley, garlic, lemon.
juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
Drain them.
Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
Place the shells in an oven-proof serving.
pan and bake them at 450 degrees F. until the butter begins to sizzle.
Just before serving, sprinkle each escargot with a little dry white wine.