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Snails menetrel

Yield: 8 Servings

Ingredients:

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

Instructions:

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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