Snails in White Wine

Heat the oil in a saucepan and sauté the chopped shallots and garlic over moderate heat for 3-4 minutes

Add the bouquet garni, the snails, and the necessary salt, and let them flavor together for a few moments, stirring continuously with a wooden spoon

Pour in the white wine and chicken broth and let it cook over very low heat for about three hours

Five minutes before the end, add the slice of softened bread soaked in Marc de Bourgogne, squeezed, and crumbled

Finally, remove the preparation from the heat and let it cool

Remember that if you are using preserved snails, you should reduce the cooking time to 20 minutes and halve the amount of white wine and broth

Place half a teaspoon of the snail cooking liquid and one mollusk in each shell

Mix in a bowl the butter, chopped shallots and garlic, mixed herbs, the necessary salt, and a grind of pepper until you obtain a homogeneous mixture

Put a little flavored butter in each shell, distribute them in eight special plates, and pass them into the hot oven (200-220 degrees) for 10 minutes and then serve

If you have snails that have not been cleaned and purged, you need to perform these treatments yourself before preparing them