After draining them, and covering the flesh with a layer of butter, mased garlic, salt and pepper, the chef inserts the spicy escargots inside the shells again and bakes them for a few minutes.
然後把蝸牛肉撈起，塗一層奶油，灑上蒜末、食鹽和少量胡椒，塞入空的蝸牛殼中，送進高溫烤箱烤數分鐘後取出，再灑些翠綠的法國香菜，就可以上桌了。