Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Softened butter |
| ½ cup | Minced parsley |
| 4 \N | Shallots |
| 3 \N | Garlic cloves, minced |
| 1 \N | To 2 tablespoons Pernod |
| \N \N | Salt and pepper |
| 24 \N | Canned snails, drained and |
| \N \N | Rinsed |
Preheat oven to 425 degrees F. Cream butter and mix in parsley, shallots, garlic and Pernod; season to taste with salt and pepper.
Pat snails dry and insert one into each shell, pushing them in as far as you can with a forefinger or demitasse spoon. Spoon as much herb butter into shell with demitasse spoon as will fit and smooth it with a small spatula. Put snails into 4 porcelain snail dishes, open ends up, and bake 10 minutes, or until hot and bubbly.
Yield: 4 servings
TASTE SHOW #TS4708