Snails Menetrel / Escargots a La Menetrel
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 ...
Ingredients
- 1lbbutter
- 1/2c parsley, chopped
- 1tb crushed garlic
- 3tb shallots, chopped
- 12Canned anchovy fillets
- 1tb salt
- 1ts pepper
- 1tb quatre-epices
Directions
- 1
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-ep
- 2
Cooking time 8 minutes
- 3
Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets
- 4
Season with the salt, pepper and spice, then work through a fine sieve
- 5
Quatre-epices is a plant from the Antilles (West Indies) whose fruit is at the same time reminiscent of pepper, cinnamon, nutmeg and clove
- 6
mkm] Place a piece of butter the size of a bean inside each snail shell
- 7
Add the snail, then close up the shell with some more butter, pressing it down firmly
- 8
Arrange the snails on a dish and moisten with the wine if liked