Preparation:
In mixing bowl, combine butter, onion, parsley, garlic, salt, and pepper. Mix thoroughly.
In the bottom of each shell put a small quantity of butter mixture. Add snail. Fill shell with butter mixture. Arrange snails, bottom down, on special dish (or baking dish). Sprinkle with bread crumbs. Bake at 400F for 8 minutes. Serve very hot.
Comments: The preparation, cleaning and cooking of snails is such a long and delicate operation that is preferable to buy canned snails which are ready to cook.
Shells are generally sold separately. They may be washed and re-used.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
