Escargots A La Bourguignonne

Directions

1. Preheat oven to 325 degrees.
2. In a bowl combine shallot, parsley, garlic, red wine, butter, salt, and pepper and mix well to thoroughly combine. Place a small amount of the butter inside each prepared snail shell. Add in one snail to each shell, then fill each shell with more of the garlic-butter mix. Place each prepared shell in the well of a snail dish and bake till butter is melted and bubbly and just beginning to brown.
3. If using fresh snails, follow this procedure for cleaning and preparing the shells: Allow snails to fast for at least one day. Rinse snails under cool running water and then transfer to a large bowl and cover with white vinegar and a handful of salt. Cover snails with a heavy plate to keep them submerged and allow them to purge for at least 3 hrs.
4. Rinse again under cool running water and clean thoroughly to remove all traces of mucous. Place snails in a small saucepan and cover with water. Boil for 10 min. Drain and remove snails from their shells. Transfer shells to another saucepan and cover with salted water and boil for at least 30 min. Remove shells from the water, clean thoroughly and let them dry completely before proceeding.
5. Clean shelled snails again and remove the black part at the end of the tail. Place snails in a saucepan and cover with a mix of half water and half dry white wine. Add in onion, carrots, celery, bouquet garni, 10 garlic cloves, salt, and pepper. Partially cover saucepan and bring to a boil. Simmer for 2 hrs, or possibly till tender, and allow snails to cold in cooking liquid. Drain snails (throw away poaching liquid) and pat snails dry. Proceed with recipe as directed.
6. This recipe yields 48 snails, serving 8 as an appetizer.