Cut the cÅpes into very small pieces and fry in olive oil until beginning to brown. Add the drained snails, allow to cook gently for 8 to 10 minutes. Salt and pepper very lightly. Put into individual bowls. Allow to cool. Mix the butter with the shallots, garlic and parsley. Salt, pepper, add a pinch of Four spices. When the bowls are completely cold, cover them with a large tablespoonful of the butter paste. Keep chilled until the next day, marination in such a cold temperature will make the flavor finer. To serve, bake quickly in a very hot oven, serve when bubbling, sprinkled with a pinch of chopped fresh parsley.
