2 tablespoons finely chopped parsley
1/2 cup finely chopped fresh spinach
3 tablespoons finely chopped green onions
5 anchovy fillets
6 cloves garlic, peeled and chopped
1/4 cup chopped walnuts or pine nuts
1 cup (2 sticks) butter
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon Pernod
1/4 teaspoon hot sauce
2 tablespoons lemon juice
3 dozen snails with shells*
1/2 cup dry white wine
Preheat oven to 425 F. Purée parsley, spinach, onions, anchovies, garlic and nuts in food processor or pass through fine blade of a meat grinder. Soften butter and blend into puréed mixture; add salt, white pepper, Pernod, hot sauce, and lemon juice. Beat well to mix thoroughly.
Yield: 2 cups
Place 1/2 teaspoon garlic-butter mixture into snail shell; stuff snail into shell and top with additional 1/2 teaspoon garlic butter mixture. Repeat with remaining snails and shells.
Arrange on baking sheet or individual snail plates; sprinkle white wine over and bake for 10 minutes. Serve hot with fish fork and snail clamps.
*Canned, imported French snails may be used; used either real snail shells or ceramic ones; or little French butter crocks. Individual snail plates and clamps are available at gourmet shops; they hold pockets for 6 snails per plate.
The 2 in 1 International Recipe Card Collection. Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.