24 snails, canned
1 tbsp. parsley
1 tbsp. garlic, chopped fine
1 tbsp. chopped shallots
1 tbsp. dry white wine
1 tbsp. snail juice
Pinch salt
Dash pepper
1/4 lb. butter

Mix all ingredients, except snails very well. Take the snails from shells. Place a dab of the butter mixture in each shell, a snail, then cover with butter mixture. Arrange on plates; place in 350 degree oven. When butter starts to bubble, about 10 minutes, they are ready to serve. French bread helps.