Snails menetrel / escargots a la menetrel
8 servings
Ingredients
| Quantity | 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 |
Directions
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."]