Recipes

Preparation

1. 

   Place the softened butter, the finely chopped shallot and parsley, salt and pepper in a bowl and make a smooth mixture, taking care that nothing burns.

2. 

   Extract the snails from their shells using crustacean tweezers or simply with a toothpick and remove the black part of the snail itself.

3. 

   Line up the snails and their shells like this on the table. Place 5 grams of compound butter in the bottom of each shell, then a snail and another 5 grams of compound butter on top.

4. 

   Take care to press everything well, perhaps using a spoon or your hands if necessary, so as to obtain an almost hermetic closure of the snails which will ensure that the flavors do not disperse.

5. 

   Place the snails thus prepared on gratin dishes, sprinkle them with grated breadcrumbs, sprinkle them with melted butter and put them in the high heat oven. Remove them after 8 minutes and serve them immediately.