Ants on a Log

• 1 teaspoon pernod
• 1 tablespoon garlic, minced
• 1 teaspoon ground fennel seeds
• 1 cup butter
• 1 large bunch parsley, stems removed
• 2 6-inch marrow bones, sliced in half lengthwise
• 4 snails
• 4 diagonal slices of baguette, toasted
• 1 tablespoon lemon juice
• 2 tablespoons chicken stock

1. In a stand mixer, combine Pernod, garlic, fennel seeds and butter until smooth.
2. Transfer to an airtight container and refrigerate.
3. Blanch parsley in salted boiling water for about a minute, then cool in an ice bath, puree in a blender or food processor until smooth and set aside.
4. Preheat a baking sheet in a 375 degree oven.
5. Place marrow bones face down on the sheet and cook for 4 minutes.
6. Cook snails in a small pan over medium high heat with the chicken stock, lemon juice and 2 tablespoons of fennel butter until just warmed through, 2-3 minutes, then add 3 tablespoons of parsley puree.
7. Spread baguette slices liberally with fennel butter.
8. Top each marrow bone with 2 snails, 2 baguette slices and half the sauce.

pernod, garlic, ground fennel seeds, butter, parsley, bones, baguette, lemon juice, chicken stock

Taken from www.foodrepublic.com/recipes/ants-on-a-log-recipe/ (may not work)