Escargots Bourguigronne (Snails in Garlic Butter)

In a bowl, cream 1/3 lb butter and blend in thoroughly 2 garlic cloves, crushed. Add 1 and ½ tsp finely chopped parsley, 1 tsp each of finely chopped shallots and salt, and pepper to taste. Put a little of the butter mixture into each of the 24 snail shells, put a snail in each shell, and cover the snails with remaining butter mixture. Bake snails in a very hot oven (450) until the butter begins to bubble and turn brown. Serve the snails at once.

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