Title: Snails Menetrel
Categories: Appetizer
Yield: 8 Servings
| 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 |
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."]