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.
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