If frozen snails in the shell aren’t available, use shelled snails.
Preheat oven to 400 degrees F.
Put parsley, chervil, garlic, pernod and butter into the bowl of a mini food processer. Season with salt and pepper and puree until smooth.
Place snails into 4 escargot dishes and top with the butter mixture. Bake in oven until bubbly, about 9 minutes.
Garnish with sprigs of chervil and some lemon wedges.