Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      dozen         snails
     3/4  pound         butter
   2      teaspoons     finely chopped onion
   2      tablespoons   finely chopped parsley
   2                    garlic cloves -- crushed
   1      teaspoon      salt
     1/4  teaspoon      pepper
     1/8  cup           bread crumbs

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