Escargots Bourguignonne

This is not low fat, and it won´t be any good if you try to adjust it. You must use real butter and lots of it! Good French Bread for dipping in the garlic butter is a must! 2 pounds butter 8 cloves fresh garlic, finely chopped 48 snails, with shells 2 tablespoons fresh parsley, chopped 3 ounces chicken broth 1/4 cup Madeira 1/2 teaspoon salt Place butter in sauté pan and cook until it begins to turn brown. Add chopped garlic and sauté until light brown. Add snails and sauté for approximately 1 minute. Add parsley, chicken broth, Madeira, and salt. Cook until liquid is reduced to about one-quarter. Place a little of the sauce in each shell, then add a snail. Reserve the remaining sauce. Place in a 425-degree oven long enough to get very hot. Pour reserved sauce over snails and serve.