Cook the snails in the usual manner. Whilst still hot, drain them and dry well. Shallow fry them tossing over and over in butter with a little finely chopped shallot, crushed garlic and salt and pepper. Allow to cool a little, then drop the snails into a light frying batter containing plenty of chopped chives.
Deep fry in very hot oil, drain well, arrange on a serviette on a dish and garnish with fried parsley.