Escargot

• 1 cup snail butter, from Snail Butter
• 1 cup consomme
• 1 cup white wine
• 1 bay leaf
• 1 garlic clove
• 48 canned snails
• 1 quart warm water

1. Preheat oven to 425 degrees.
2. Reduce the consomme and wine to 1 Cup over high heat cooked with the bay leaf and garlic.
3. Put the shells in a colander and pour the warm water over them and drain well.
4. Place shells in a shallow casserole dish large enough to hold all shells in one layer.
5. Put a dab of snail butter in each shell.
6. Simmer the snails briefly in the hot reduced consomme-wine mixture.
7. Place snail in each shell and cover with remaining snail butter.
8. Pour wine-consomme mixture in the bottom of dish holding the shells.
9. Place in the oven and cook for a few minutes, just long enough to get the snails piping hot.
10. Serve hot with bread for dipping.

butter, consomme, white wine, bay leaf, garlic, water

Taken from www.food.com/recipe/escargot-290193 (may not work)