Escargot - cooking recipe

Ingredients

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

Preparation

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