Snails Florentine

• 36 drained snails cooked in court-bouillon (see recipe)
• 6 tablespoons butter
• 3 tablespoons finely chopped shallots
• 1/2 teaspoon finely minced garlic
• 1 cup loosely packed watercress leaves
• 4 cups loosely packed spinach leaves
• 1 cup loosely packed parsley leaves
• 1/4 teaspoon Tabasco sauce
• 1 teaspoon anchovy paste
• 2 teaspoons Pernod or Ricard

1. Preheat oven to 400 degrees.
2. Prepare the snails and set them aside.
3. Heat the butter in a saucepan and add the shallots and garlic.
4. Cook, stirring, until wilted.
5. Add the watercress, spinach and parsley and cook, stirring, until the leaves wilt, about 30 seconds.
6. Put the mixture into the container of a food processor or electric blender.
7. Blend to a fine puree.
8. There should be about one cup or slightly less.
9. Spoon and scrape the mixture into a mixing bowl and add the Tabasco sauce, anchovy paste and Pernod or Ricard.
10. Blend well.
11. Fill each of 36 snail shells (natural, ceramic or otherwise) with one cooked snail.
12. Spoon enough of the spinach mixture into the shells to fill.
13. Arrange the filled shells on baking dishes or snail dishes.
14. Place in the oven and bake 10 minutes.
15. Serve piping hot.

bouillon, butter, shallots, garlic, watercress leaves, parsley, tabasco sauce, anchovy paste

Taken from cooking.nytimes.com/recipes/1557 (may not work)