Snails A La Bourguignonne
|Snails||2 Dozen, prepared|
|White wine||125 Milliliter (1/2 Cup)|
|Stock||65 Milliliter (1 Cup)|
|Sweet butter||175 Gram, softened (1 Cup)|
|Shallot||1 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Freshly ground pepper||To Taste|
|Chopped parsley||1 Tablespoon|
Put the snails into a saucepan with the wine, stock, onion, carrot, bouquet garni and salt and bring to a boil.
Cover the pan and simmer for 3 hours.
Cool the snails in the cooking liquid.
Remove the snails from their shells and cut off the membrane and black part.
Boil the empty shells in water with 1/2 cup of salt for 30 minutes.
Rinse the shells well and dry them with paper towels.
In a small bowl combine the butter, shallot, garlic, pepper, salt and parsley.
Shape the butter into a block or roll and put it into the refrigerator to chill for at least 30 minutes.
Preheat the oven to 400°F (200°C).
Put the snails in their shells and cover them with a piece of butter the size of a peanut or larger, stuffing it in until the butter is level with the rim of the shell.
Put the snails into a snail dish, open ends up, and heat in the oven for 5 to 6 minutes.