To make the Butter:
Work the butter with a mixture of chopped parsley, crushed garlic, chopped shallots and chopped anchovy fillets. Season with salt, pepper and Quatre-epices.

Carefully remove the snails from the shells. Place a piece Anchovy butter, about the size of a bean, inside each snail shell. Add the Snail back into the shell. Close the shell with more anchovy butter, pressing it down firmly.

Arrange the snails on a oven proof dish and moisten with white wine. Sprinkle with breadcrumbs and bake in a hot oven for about 8 minutes.