Snails Menetrel / Escargots A La Menetrel

Recipe Ingredients

1 lb	454g / 16oz	Butter
1 teaspoon	5ml	Pepper
1/2 cup	73g / 2.6oz	Parsley - chopped
1 tablespoon	15ml	Quatre-epices
1 tablespoon	15ml	Crushed garlic
100		Canned snails
3 tablespoons	45ml	Shallots - chopped
1/2 cup	118ml	White wine - (optional)
12		Canned anchovy fillets
2 cups	292g / 10oz	Fresh white breadcrumbs
1 tablespoon	15ml	Salt

Recipe 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.

From "Larousse Traditional French Cooking."]

Source:
Red Caldwell

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