Snails Menetrel / Escargots a la Menetrel
Yield
8 servingsPrep
25 minCook
8 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butter
|
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | tablespoon |
garlic
crushed |
|
| 3 | tablespoons |
shallots
chopped |
|
| 12 | canned |
anchovy fillets
|
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | tablespoon |
quatre-epices
|
* |
| 100 | each |
snails
canned |
*
|
| ½ | cup |
white wine
optional |
*
|
| 2 | cups |
bread crumbs
fresh, white |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butter
|
|
| 118 | ml |
parsley leaves
chopped |
|
| 15 | ml |
garlic
crushed |
|
| 45 | ml |
shallots
chopped |
|
| 12 | canned |
anchovy fillets
|
|
| 15 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 15 | ml |
quatre-epices
|
* |
| 1E+2 | each |
snails
canned |
*
|
| 118 | ml |
white wine
optional |
*
|
| 473 | ml |
bread crumbs
fresh, white |
|
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.
