A recipe from France: The Cookbook
Preparation: 20 minutes plus 1 week fasting of the snails
Cooking: 2 hours
salt mixed with flour and a dash of white wine vinegar
well-seasoned court-bouillon with white wine
stuffing for snails
Fast the snails for a week, then purge them by feeding them salt mixed with flour and a dash of white wine vinegar.
Wash them carefully and blanch in boiling salted water for 5 minutes. Take each snail out of its shell and remove the black part of the tail.
Wash the snails again in plenty of water, then boil them for 2 hours in a well-seasoned court-bouillon with white wine.
Leave to cool in the liquid. Wash each shell carefully and drain on a napkin. Make the stuffing (see below).
Preheat the oven to 200°C/400°F/Gas Mark 6.
Put a little stuffing in each shell, replace the snail and add more stuffing.
Place the snails in a snail dish and bake in the oven for 8 minutes.