Cover and simmer 35 minutes. Remove plate and add lemon juice. Let simmer 10 minutes longer or until rice is tender. 3 tablespoons minced parsley Cream the butter and blend with the shallots, garlic, parsley, salt and pepper. Place a little of this butter in each shell and press a snail into it.
Fill shells with remaining butter, packing in firmly.
Arrange, filled side up, in 6 snail pans or a baking dish. Pour a little wine over them and sprinkle with bread crumbs. 1 large bunch of parsley - chopped very fine 1 can tomato paste, small size 1 teaspoon black pepper 1 quart of canned tomatoes 1 teaspoon paprika 3 lbs. Take about a tablespoon of meat mixture and spread evenly on each individual tortilla in thin layers. When finished, bake for 15 minutes at 450 degrees.