Escargot à la Bourguignonne

This is the classic escargot recipe

4 dozen snails 3 tsps minced parsley 1 cup butter, softened to room temperature ½ tsp salt 1 clove garlic, peeled and mashed ⅛ tsp of pepper 2 tbsps minced shallots or scallions fresh white breadcrumbs 4 dozen snail shells (optional)		Escargot à la Bourguignonne is actually escargot cooked with beurre à la bourguignonne — Burgundy butter. Drain snails and pat dry on paper towel. Preheat oven to 375ºF. Mash garlic into a paste and combine with finely chopped shallots and parsley. Add salt and pepper and mix in butter. Place a small dab of the butter in the bottom of the shell, push a snail into the shell, and cover the snail with generous dab of the butter mixture. If using an escargot dish, put a small amount of snail butter in each section and push a snail into the butter. Top with a generous dab of the butter. For best results refrigerate at least one hour. Sprinkle with bread crumbs and bake, uncovered, 10-12 minutes. When piping hot, serve along with some good French bread accompanied by a young red wine, such as a Beaujolais.
Adapted from Le Guide Culinaire by August Escoffier.

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For other escargot recipes see here.