Escargots à la bourguignonne (snails in garlic-herb butter) Recipe

Ingredients For Escargots à la bourguignonne (snails in garlic-herb butter) Recipe

• 24 No.s Snails, canned . extra large
• 24 No.s Snail Shells . extra large
• For the compound butter
• 20 tablespoon Butter, unsalted, softened or creamed
• 1 bunch Parsley, fresh, very finely chopped or minced small
• 1.5 tablespoon Chives, very finely chopped
• 4 Garlic, minced cloves
• 30 milliliter White wine
• 10 milliliter Cognac
• 2 No.s Shallots, minced
• As required Kosher salt
• As required Black peppercorns, freshly roasted and ground
• 1 gram Nutmeg, grated
• As required For covering the compound butter: Cling wrap
• 150 gram For the bed of salt used for baking snails Rock salt –200