Initial Preparation for Snails
After the escargot have passed a period for 5 or 6 days in a wooden box, they should be washed in a clean pail or under running water. Soak the snails in a pail of clean lukewarm water for a few minutes. Any snails that do not have heads out of shells should be discarded. Add a hand full of rock salt to the pail of water. The escargot will issue a lot of foam in what is called disgorging themselves. After an hour, change the water and add another handful of salt. Let them sit for another two hours then rinse them again with clean water.
After the salt treatment, the escargots are put into boiling water where they are left for five minutes after the water has come to boil again. Then remove meat from shells, using a small fork or nut pick. Cut of the small black part at end of tails. The snails are then put into cold water saturated with salt for one-quarter hour. They are rinsed thoroughly with fresh water after which they are drained and ready for cooking or freezing.
If you want to use the escargot shells, first wash them in soda powder, rinse several times and boil them to sterilise them.
Cooking the snails: For 50 snails combine 1 cup water with 1 cup dry white wine, 1 teaspoon instant garlic, and 1 bay leaf. Cook until liquid is reduced to 1 cup; strain. Reheat and simmer snails in liquid for 5 minutes. Drain snails, proceed by stuffing snails with butter.
“Escargots à la bourguignonne” (snail butter)