Recipe on Back of Roland Escargot cans (12 count)
Blend 6 Tbs. Melted butter with one clove finely chopped garlic,
one tsp. chopped shallots, one tsp. finely chopped parsley and salt
and pepper to taste. A dash of brandy or red wine may be added.
Put a bit of above mixture in escargot dishes; place an escargot in
each slot; drizzle more butter mixture over snails. Place in 400 oven
until snail butter is bubbling. Sprinkle with minced red bell pepper. Serve hot.
Serve with toasted black bread.