butter, and chopped with the
parsley, are added.
The snails which can be bought
in tins, with shells in a separate
packet, are quite good. It is really
the garlic butter which counts.
(Always use this butter when it is
absolutely freshly made. The garlic
very quickly turns the butter
rancid, which is the reason that
snails bought ready-filled at
charcuteries are not always
satisfactory.)
To prepare the snails, put one
into each shell, and fill it up
completely with the prepared
butter. The snails are then heated