Snails
Almost all the snails
prepared and eat in this country come from a can.
When you buy the can, a
bag of shells comes with it so that the snails
may be served in the traditional
way, which is :
Snails Bourguignonne
1 cup butter,
3 cloves garlic, minced
1/2 half cup minced parsley
1/2 teaspoon salt
Freshly ground black pepper
24 canned snails
24 snail shells
Hot French bread.
Prepare snail butter: cream butter thoroughly. Work garlic, parsley, salt and pepper
into the butter. Put a dab of snail butter in each shell. Put a snail in each shell; pack
entrance of each shell with more snail butter. Arrange snails on baking sheet or an
individual snail pans. Let stand at room temperature for about one hour.
Preheat oven to 450°F. Bake in preheated oven for about 10 minutes, or serve sizzling hot.
Serve with bread to dip in snail butter. Variation: cream butter with one quarter cup
dry white wine before adding garlic, parsley, salt and pepper.