| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Appetizers |
8 |
Servings |
INGREDIENTS
| 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 |
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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