Escargots à la bourguignonne

• 8 cloves garlic, finely chopped
• 2 shallots, chopped
• 3½ oz (

Mix the garlic, shallots, parsley, salt and pepper and lemon juice. Push a small amount of butter to the bottom of each clean empty snail shell, then add the snails and seal with more butter.

Put on a snail dish and pop into a hot oven, gas mark 7, 425°F (220°C). As soon as the butter is bubbling, remove and serve immediately.