Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Butter 1 ts Pepper
1/2 c Parsley, chopped 1 tb Quatre-epices
1 tb Crushed garlic 100 ea Canned snails
3 tb Shallots, chopped 1/2 c White wine (optional)
12 ea Canned anchovy fillets 2 c Fresh white breadcrumbs
1 tb Salt

Preparation time 25 minutes. Cooking time 8 minutes.
Make snail butter by working the butter with a mixture of chopped
parsley, garlic, shallots and anchovy fillets. Season with the salt,
pepper and spice, then work through a fine sieve. [Quatre-epices is a
plant from the Antilles (West Indies) whose fruit is at the same time
reminiscent of pepper, cinnamon, nutmeg and clove. --mkm]
Place a piece of butter the size of a bean inside each snail shell.
Add the snail, then close up the shell with some more butter, pressing
it down firmly.
Arrange the snails on a dish and moisten with the wine if liked.
Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes.
Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully,
Pouilly-Fuisse.
[From "Larousse Traditional French Cooking."]

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