Snails Menetrel / Escargots A La Menetrel Recipe

Step 1

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]

Step 2

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. "]

Things You'll Need

  • 1lb Butter
  • 1/2c Parsley, chopped
  • 1tb Crushed garlic
  • 3tb Shallots, chopped
  • 12ea Canned anchovy fillets
  • 1tb Salt
  • 1ts Pepper
  • 1tb Quatre-epices
  • 100ea Canned snails
  • 1/2c White wine (optional)
  • 2c Fresh white breadcrumbs

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