Snails Menetrel

Name: Snails Menetrel
Ingredients: 1 pound butter; 1/2 cup parsley leaves chopped; 1 tablespoon garlic crushed; 3 tablespoons shallots chopped; 12 each anchovy fillets canned; 1 tablespoon salt; 1 teaspoon black pepper; 1 tablespoon quatre-epices; 100 each snails canned; 1/2 cup white wine; 2 cups bread crumbs white, fresh

11 ingredients

7 steps

Ingredients

1 pound butter
1/2 cup parsley leaves chopped
1 tablespoon garlic crushed
3 tablespoons shallots chopped
12 each anchovy fillets canned
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon quatre-epices
100 each snails canned
1/2 cup white wine
2 cups bread crumbs white, fresh

Directions

1

Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets.
2

Season with the salt, pepper and spice, then work through a fine sieve.
3

[Quatre-epices is a plant from the Antilles (West Indies) whose fruit is at the same time reminiscent of pepper, cinnamon, nutmeg and clove.]
4

Place a piece of butter the size of a bean inside each snail shell.
5

Add the snail, then close up the shell with some more butter, pressing it down firmly.
6

Arrange the snails on a dish and moisten with the wine if liked.
7

Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes.