Snail Butter (Beurre d'Escargots)

1/2 C butter at room temp
1 T finely chopped shallots (or white part only of green onion)
3 large cloves garlic, minced or mashed
2 T finely chopped parsley
1/8 t white pepper

Stuff 1/2 the shell with the butter mixture, then place the snail inside and cover to fill with butter mixture.

I remember my parents feeding me and my brother snails when we were little and we loved them!
I still do.

This is from a December 1969 issue of Sunset Magazine.