Edible Snails a la Bourguignonne

After the snails have been prepared according to No. 1013 put a little clear gravy (No. 404) into each shell, then one or two snails from which suppress the thin and pointed end; close the opening with a thick layer of fresh butter, mixing in with it salt, black pepper, parsley and chives both chopped, lemon juice and a little fresh bread-crumbs. Arrange the shells on a metal dish provided with a grater for the purpose of upholding the snails, let cook for a few moments and serve them very hot accompanied with a silver skewer to remove the snail from its shell. Metal or earthen dishes are expressly made having the bottom indented to receive the snails.