Escargot in a Brandy Cream Sauce

On medium high heat, cook mushrooms caps, turning them several times until browned. Do not lower the heat. Remove from pan. Saute garlic with the butter on medium low heat, add brandy and reduce by half. Add the cream, tarragon, salt and pepper. Reduce by a 1/4. Add the Parmesan cheese and let melt while stirring.

Add the escargot and heat through for about 1 minute. Place the mushrooms in the shallow cups of the escargot dish or on a small plate and fill each mushroom with an escargot. Add additional escargot to the dish and spoon the sauce over. Garnish with parsley and serve with toast points.