Escargots

Directions

1. 1
   Place butter in a saute pan and melt over medium high heat until it starts to turn light brown.
2. 2
   Add the garlic and saute until light brown.
3. 3
   Add the snails and saute for about one minute more.
4. 4
   Add the parsley, wine, broth and the salt.
5. 5
   Cook until reduced to about one quarter.
6. 6
   Pour a little sauce into each shell then place one snail into each shell.
7. 7
   Reserve the rest of the sauce.
8. 8
   Put into a baking dish then place in a hot 425F oven for about 10-15 minutes.
9. 9
   Pour the remaining sauce over the snails and serve with a loaf of crusty french bread.