1 doz. snails
3 cloves garlic, minced fine
2 tbsp. wine
2 tbsp. white wine
1 stick sweet butter, softened
2 tbsp. chopped parsley
1/4 c. dry bread crumbs
Toasted slices French bread

Using purchased snails (the common garden variety won't do). Mix garlic, parsley, wine and butter. Cover, refrigerate to firm. Stuff snails into shells followed by about 1 tablespoon of prepared butter. Place in shallow pan. Sprinkle bread crumbs at mouth of snail. Broil until very hot, about 15 minutes. Garnish with lemon and toasted bread to sop excess butter.