4 dozen snails
70g of butter
150 gr Gorgonzola
2 egg yolks
finely chopped parsley
1. Cream butter and Gorgonzola in a bowl. Add the egg yolk and a pinch of nutmeg, mixing well.
2. Put a little of the mixture in the empty snail shells, put a snail in each one and fill with more mixture pressing it well inside.
3. Put in the oven in an oven-proof dish for a few minutes.
4. Garnish with a pinch of parsley and serve