Burgundy-Style Snails

• 50 prepared snails plus their shells
• White bread crumbs
• Special snail butter
• ⅓ oz.

Crush the garlic. Finely chop the shallots and the parsley. Add the three ingredients to the butter with the salt and pepper.

Combine thoroughly.

Preheat the oven to 425°F (210°C).

Place a knob of the prepared butter in each shell. If using canned snails, drain