393 | Edible Snails à la Bourguignonne.
—Have some fine Bourgogne snails; disgorge them well with a little salt for two or three days, then wash them several times in cold water, strain, and place them in a stewpan, covering them with water. Add a bouquet (No. 254), some cloves and whole pepper tied in a cloth, and sufficient salt; cook until the snails fall from their shells, and then empty them, clipping off their tails; clean the shells well. Mix together some good butter, shallots, parsley, and chervil, the whole chopped very fine; put it in a bowl with as much fresh bread-crumbs, and a small glassful of white wine; season to taste with salt and pepper, and knead well. Fill each shell with a little of this mixture, replace the snails, and finish filling with more of the kneaded butter; spread bread-crumbs over, and lay them on a baking-dish, the opened part on the top. Brown in the oven for four minutes, and serve on a dish with a folded napkin.