Escargots Bourguignonne 3/4 lb sweet butter 2 tablespoon shallots 1 clove garlic 2 tablespoon chopped parsley 1/4 teaspoon salt 1 dash pepper 1 pinch nutmeg 4 dozen snails 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...