Snails in a White Butter Sauce with Herbs (Escargots aux fines herbes)

• 36 drained snails cooked in court-bouillon (see recipe)
• 2 heads Boston lettuce
• 6 tablespoons butter
• 1/4 cup finely chopped shallots
• 1/2 cup dry white wine
• 2 tablespoons white vinegar
• 1/2 teaspoon anchovy paste
• 1/2 teaspoon finely chopped fresh tarragon or 1/4 teaspoon dried
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped fresh basil or 1 teaspoon dried
• 1/4 cup peeled, seeded, diced, well-drained tomato
• 12 rectangles of toast

1. Prepare the snails and set them aside.
2. Remove the core from the lettuce.
3. Wash the leaves well.
4. Drain well.
5. Stack the leaves and cut them into very thin shreds.
6. There should be about eight cups loosely packed.
7. Set aside.
8. Heat two tablespoons of the butter in a skillet and add the lettuce.
9. Cook, stirring, until wilted.
10. Combine the shallots, wine and vinegar in a saucepan.
11. Bring to the boil.
12. Cook over high heat until most of the liquid is evaporated.
13. Cut the remaining four tablespoons of butter into cubes.
14. Stir the shallots with a wire whisk and cook over low heat while adding the butter, two or three cubes at a time.
15. Continue stirring vigorously until all the butter is added.
16. Add the anchovy paste, tarragon, chives and basil.
17. Heat the tomato about five seconds in a hot skillet, stirring.
18. Add it to the butter sauce.
19. Reheat the lettuce.
20. Spoon an equal portion on top of each toast rectangle.
21. Arrange three snails neatly on the lettuce.
22. Spoon the sauce over each serving and serve.

bouillon, boston lettuce, butter, shallots, white wine, white vinegar, anchovy paste, tarragon, chives, fresh basil, tomato, rectangles

Taken from cooking.nytimes.com/recipes/1556 (may not work)