Escargots Bourguignonne Recipe

For the butter: Cream in a bowl the butter and add all the rest of the ingredients, except the snails.

Preheat an oven to 400 degrees F. Wash and clean the snails according to package directions; wash and clean the shells according to package directions.

Put a little of the Snail Butter into the bottom of each shell; add the snails; and fill the shells with more of the Snail Butter.

Place the shells in small dishes, with open ends up. Sprinkle with dry bread crumbs. Pour 2 Tablespoons dry white wine in bottom of each dish.

Bake for 8 minutes. Serve with warmed French Bread to mop-up the extra sauce.