---------- Recipe via Meal-Master (tm) v8.03
  Categories: Appetizers
       Yield: 8 servings
       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.”]