The snails need to have fastened for 3 week (yes, they starve for 3 weeks… the French are a little cruel sometimes…). If this is not the case, you need to cover them in salt for a whole night.

Wash the snails (still in their shells) with water and some vinegar, then saute them for about 10 minutes. Then take them out of their shells and cut off the little black end. Cook them for about 3 to 4 hours in a “court-bouillon” with the carrot, the onion, the bouquet garni, the cloves and some salt and pepper. Then take the snails out and drain.

While the snails are cooking, you need to carefully clean the shells and let them dry. At the bottom of the shell, put some “Escargot butter” (= 500g of butter, 30g of chopped parsley, 20g of garlic, 30g of mashed shallots, 15g of salt, 5g of pepper- mix everything), then a snail, fill up the rest of the shell with the Escargot butter. Once all the shells are filled, you need to put them in the oven (at high temperature) with the openings of the shells turned upwards. When the Escargot butter starts to quiver, your “Escargots de Bourgogne” are done!
Bon Appetit !

  For 6 people
6 x 12 snails
1 onion
1 carrot
1 leek
3 cloves
1 Bouquet garni (thyme, bay-leaf, parsley)
Salt
Pepper