Snails Menetrel / Escargots a La Menetrel -

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

2 c Fresh white breadcrumbs

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.

8 minutes. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse.