STARTERS: Hope this version of escargots will grace your table one of these days.

ESCARGOTS AU BEURRE (SNAILS IN BUTTER):

4 dozens snails                                                           

3 garlic cloves, finely chopped

6 tbsp. butter, softened                                               

3 tbsp. chopped parsley

¼ cup bread crumbs                                                   

freshly ground black pepper

extra bread crumbs to dust

Preheat oven to 450 degrees F.  Wash the snails thoroughly.

In a large saucepan, bring water to a boil. Add snails. Cover pot and bring water back to boil. Reduce heat and simmer for 15 minutes. Remove the snails from their shells, rinse shells under running water and put snails back unto them.              

Mix garlic, parsley, bread crumbs, black pepper and softened butter together and arrange enough of the mixture on top of each snail to cover; then dust extra breadcrumbs on top. Arrange snails on an ovenproof dish. Bake for a few minutes until butter is sizzling. Serve immediately.