A Basic Preparation for Snails (Escargots au court-bouillon)

Ingredients

• 18 to 60 drained canned snails
• ½ cup coarsely chopped carrot
• ½ cup coarsely chopped onion
• ⅓ cup coarsely chopped celery
• 4 sprigs parsley, tied into a bundle
• ½ cup dry white wine
• 1 cup water
• 5 peppercorns
• 1 clove garlic, peeled

18 – 60 snails

Preparation

1. This is a basic preparation for snails. The snails are cooked and drained before being used in other recipes.
2. Combine all of the ingredients in a saucepan or skillet. Bring to the boil and let simmer for 10 minutes. Let cool and drain.

About 15 minutes