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1
Preheat oven to 325 degrees F.
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2
In a bowl combine shallot, parsley, garlic, red wine, butter, salt, and pepper and mix well to thoroughly combine.
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3
Place a small amount of the butter inside each prepared snail shell.
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4
Add one snail to each shell, then fill each shell with more of the garlic-butter mixture.
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5
Place each prepared shell in the well of a snail dish and bake until butter is melted and bubbly and just beginning to brown.
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6
Allow snails to fast for at least one day.
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7
Rinse snails under cold running water and then transfer to a large bowl and cover with white vinegar and a handful of salt.
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8
Cover snails with a heavy plate to keep them submerged and allow them to purge for at least 3 hours.
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9
Rinse again under cold running water and clean thoroughly to remove all traces of mucous.
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10
Place snails in a small saucepan and cover with water.
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11
Boil for 10 minutes.
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12
Drain and remove snails from their shells.
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13
Transfer shells to another saucepan and cover with salted water and boil for at least 30 minutes.
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14
Remove shells from the water, clean thoroughly and let them dry completely before proceeding.
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15
Clean shelled snails again and remove the black part at the end of the tail.
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16
Place snails in a saucepan and cover with a mixture of half water and half dry white wine.
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17
Add onion, carrots, celery, bouquet garni, 10 cloves garlic, salt, and pepper.
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18
Partially cover saucepan and bring to a boil.
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19
Simmer for 2 hours, or until tender, and allow snails to cool in cooking liquid.
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20
Drain snails (discard poaching liquid) and pat snails dry.
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21
Proceed with recipe as directed.
