2 lb butter
8 clove fresh garlic, chopped fine
48 snails, with shells
2 T fresh parsley, chopped
3 oz chicken broth
1/4 c Madeira
1/2 t salt
Preheat oven to 425 degrees F.
1) Place butter in saute pan and cook until it begins to turn brown. Add chopped garlic and saute until light brown. Add snails and saute for approximately 1 minute. Add parsley, chicken broth, Madeira, and salt. Cook until liquid is reduced to about one-quarter.
2) Place a little of the sauce in each shell, then add a snail. Reserve the remaining sauce. Place in oven long enough to get very hot.
Pour reserved sauce over snails and serve.