Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Butter 1 t 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."]

Browse by categories