| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Appetizers | 8 | Servings | |
INGREDIENTS
| 1 | lb | Butter |
| 1/2 | c | Parsley, chopped |
| 1 | T | Crushed garlic |
| 3 | T | Shallots, chopped |
| 12 | Canned anchovy fillets | |
| 1 | T | Salt |
| 1 | t | Pepper |
| 1 | T | 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."] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 524
Calories From Fat: 426
Total Fat: 48.5g
Cholesterol: 129.6mg
Sodium: 1269.5mg
Potassium: 126.5mg
Carbohydrates: 8.8g
Fiber: <1g
Sugar: <1g
Protein: 14.3g