Title: Snails menetrel
 Categories: Appetizers
      Yield: 8 Servings
 
      1 lb Butter
    1/2 c  Parsley, chopped
      1 tb Crushed garlic
      3 tb Shallots, chopped
     12    Canned anchovy fillets
      1 tb Salt
      1 ts Pepper
      1 tb Quatre-epices
    100    Canned snails
    1/2 c  White wine (optional)
      2 c  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. [