Take the snails out of the can, drain. Wipe the cÅpes, remove the muddy stalk bottom, slice. Chop the shallots, garlic and parsley and combine them with the butter, salt, pepper, add a pinch of nutmeg. In a high-sided frying pan, melt this butter paste, add the cÅpes. SautÄ for 2 to 3 minutes to brown. Add the snails, combine. Deglaze with the Riesling and reduce by half, then add the cream and reduce by half again, over a brisk heat. In the bottom of each bowl, put a fried bread crouton, top with the snail-cÅpe sauce mixture. Serve very hot.
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6 dozen canned snails (Burgundy snails if available)
