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 (optional)
2 c  Fresh white breadcrumbs

Preparation time 25 minutes. Cooking time 8 minutes. 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. –mkm] 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. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully,
Pouilly-Fuisse. [From “Larousse Traditional French Cooking.”]