Escargot with Herbs and Butter
Soak snails and shells in water, rinse and drain and pat dry and push snails back into shell.
Rinse parsley, chervil and thyme and shake dry and pluck leaves from stems and finely chop. Peel shallots and garlic and chop finely.
Mix butter until creamy and add herbs, shallots and garlic and season with salt, pepper and lemon juice.
Spread herb butter to fill opening of snail shells and sprinkle with bread crumbs. Place snail shell in baking dish with opening facing upwards and bake in hot oven until butter begins to foam slightly. Serve immediately.