Escargots bourguignonne

3/4 lb Sweet butter
      2 tb Shallots
           Clove garlic
      2 tb Chopped parsley
    1/4 ts Salt
      1 ds Pepper
      1 pn 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...
  
  From: A Treasury of Great Recipes, by Mary and Vincent Price