Escargot with Garlic Butter and Splash of Cognac http://steamykitchen.com/ Preheat oven to 450F.Smushed clove of garlic +1/2 stick of softened butter + big pinch of kosher salt + minced parsley. Open can of escargot, drain. Stuff an escargot in a shell, Smother it with garlic butter. The more garlic you smother, the more garlicy buttery goodness you get to mop up with a hunk of bread.oooh, but hey, look what I found in the liquor cabinet!Cognac.Splash some cognac all over the shells. Stick in oven for 7 minutes. The garlic butter melts and mingles with the cognac – perfect for dipping.
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