Snails Menetrel / Escargots A La Menetrel

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Title: SNAILS MENETREL / ESCARGOTS A LA MENETREL
Categories: Appetizers
Yield: 8 servings

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

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."]

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