Snails Menetrel

Ingredients

1 lb butter 1/2 cup parsley, chopped 1 tbsp crushed garlic 3 tbsp shallots, chopped 12 canned anchovy fillets 1 tbsp salt 1 tsp pepper 1 tbsp quatre-epices 100 canned snails 1/2 cup white wine (optional) 2 cup fresh white breadcrumbs	Advertisements

Preparation
 
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."]

 

 
Servings: 8

 

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