Ants on a Log

Directions

1. 1
   In a stand mixer, combine Pernod, garlic, fennel seeds and butter until smooth.
2. 2
   Transfer to an airtight container and refrigerate.
3. 3
   Blanch parsley in salted boiling water for about a minute, then cool in an ice bath, puree in a blender or food processor until smooth and set aside.
4. 4
   Preheat a baking sheet in a 375 degree oven.
5. 5
   Place marrow bones face down on the sheet and cook for 4 minutes.
6. 6
   Cook snails in a small pan over medium high heat with the chicken stock, lemon juice and 2 tablespoons of fennel butter until just warmed through, 2-3 minutes, then add 3 tablespoons of parsley puree.
7. 7
   Spread baguette slices liberally with fennel butter.
8. 8
   Top each marrow bone with 2 snails, 2 baguette slices and half the sauce.