Stuffing for snails
A recipe from France: The Cookbook
Preparation: 15 minutes
Makes: enough for 12 snails
60 g (2 oz) (4 tablespoons) butter
1 teaspoon finely chopped shallot
½ garlic clove, finely chopped
10 g (¼oz) (scant ¼ cup) finely chopped flat-leaf parsley
Salt and pepper
Mix all the ingredients together to prepare the stuffing.
Tinned or bottled snails, and their shells, can be found in some specialist shops.