Prepare snails as described above or have ready:

Have ready:

Dry the snails and shells with a cloth. Pipe 1 teaspoon of the butter into each shell. Place a snail in each shell. Pipe more butter over the snails, generously covering them so that only the herbed butter is visible at the opening. You may refrigerate the snails for later use, or bake them at once. Preheat the oven to 425°F. In a baking dish, spread a layer of:

Arrange the snails in the dish, pressing them gently into the salt. Bake just long enough to get them piping hot, 5 to 7 minutes. Serve in snail dishes.