Snails Menetrel / Escargots a la Menetrel

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Snails Menetrel / Escargots a la Menetrel Ingredients

1 lb Butter	1 ts Pepper
1/2 c Parsley, chopped	1 tb Quatre-epices
1 tb Crushed garlic	100 Canned snails
3 tb Shallots, chopped	1/2 c White wine (optional)
12 Canned anchovy fillets	2 c Fresh white breadcrumbs
1 tb Salt

Instructions for Snails Menetrel / Escargots a la Menetrel

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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