in the oven for a few minutes. On
no account must the shells turn
over during the cooking or all the
butter will run out. The French use
special dishes with a little
compartment for each snail.
Failing these, use little metal or
china egg dishes filled with mashed
potato in which the shells can be
embedded.
The special dishes, the tongs to
hold the snails with, and the little
forks for extracting them can be
bought from Madame Cadec, 27
Greek Street, Soho, WI; and,
nowadays, from many other shops
catering for the serious amateur