Snails Menetrel / Escargots a la Menetrel

Directions

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).

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.