Escargots (Snails)

Directions

1. 1

   Escargots (Snails) Snails are cooked for about half an hour in rapidly boiling salted water

2. 2

   Drain in a colander, remove the snails from the shells (which are reserved), and remove intestines

3. 3

   Then place the snails in another kettle, add a bouquet garni made of parsley, bay leaves, and thyme, a sliced onion, and a glass of cognac o

4. 4

   Cover with cold water, season with salt and pepper and, tightly covered, simmer for about three hours

5. 5

   Meanwhile, scrub the shells and dry them thoroughly

6. 6

   Place a snail in each and cover the opening with garlic butter

7. 7

   Arrange the snails on a baking tin and place them in a medium-hot oven until the butter begins to run and the snails are heated through

8. 8

   The snails are served, ring-shaped, on a large platter without any garnish