Snails menetrel / escargots a la menetrel

Yield: 8 servings

Measure Ingredient
1 pounds Butter
½ cup Parsley, chopped
1 tablespoon Crushed garlic
3 tablespoons Shallots, chopped
12 eaches Canned anchovy fillets
1 tablespoon Salt
1 teaspoon Pepper
1 tablespoon Quatre-epices
100 eaches Canned snails
½ cup White wine (optional)
2 cups 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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