Escargot

3 scallions
1 cup white wine, divided
1 (4 1/2 ounce) can large snails
Snail shells
1/2 cup butter, softened
2 tablespoons finely chopped parsley
2 teaspoons garlic salt
Bread crumbs

Finely chop scallions, using some of the green tops. Saut? in 1/4 cup wine for about 5 minutes. Rinse snails and cut large ones in half if necessary to make 24. Place 1 teaspoon saut?ed onions in snail shell. Add snail. Combine butter, parsley and garlic salt, then "seal" the shell with butter mixture. Place shells in escargot pan. Add 1 tablespoon wine to each pan and sprinkle shells lightly with bread crumbs. Bake in preheated 400 degree F oven for 10 minutes.

Serve immediately with fresh French bread (to soak up the butter). This may be prepared several hours in advance, adding wine and bread crumbs just before heating. Cover lightly with plastic wrap; place in refrigerator.

Serves 4 as an appetizer.