|A very delicious appetizer. Reproduced by permission of Worldwide Recipes.
|12||1-inch slices narrow French bread (baguette)||12|
|1/4 lb.||Butter||115 g|
|2 tbsp||Chopped fresh parsley||25 mL|
|1 tbsp||Finely chopped garlic||15 mL|
|1 tbsp||Lemon juice||15 mL|
|Salt and freshly ground pepper to taste|
|1/2 cup(approx)||Heavy cream||125 mL (approx)|
Pinch out a small piece of the bread to form a small hollow in the center of each of the slices of baguette and place a snail in each hollow. Combine the butter, parsley, garlic, lemon juice, salt, and pepper in a mixing bowl and beat until light and fluffy. Top each snail with a teaspoon of the butter, sealing them in the bread pockets. Place on a baking sheet and bake in a preheated 400F (200C) oven for 10 minutes, until the butter is hot and bubbling. Meanwhile, combine the remaining butter mixture and cream in a small heavy saucepan over moderate heat and cook until the sauce thickens, about 8 minutes. Drizzle the sauce over the toasts and serve immediately.
Serves 4 to 6.