Burgundy snails

Ingredients

• 100 Burgundy snails
• One slice of bacon
• white wine
• 1 carrot
• 1 onion
• 2 or 3 cloves of garlic
• 1 bouquet garni
• water, salt, pepper
• 400 g of butter
• parsley
• A little bit of chervil
• 2 shallots
• 5 cloves of Allium sativum (garlic)
• 1 small slice of raw bacon
• 1 lemon juice
• salt, pepper

Cook the cleaned and brushed snails for 2 hours or more.

Bring to a boil in the broth with white wine, a little water, salt, pepper, onion, garlic cloves, carrot, a bouquet garni, and a piece of bacon (they should be very tender).

Rinse them in a sieve, then in a cloth.

Thoroughly chop and mix the ingredients of the filling.

In clean, emptied, and dried shells, fill with the filling, insert the escargot, and then fill the shells with more filling to completely cover them.

Place them in a dish and bake in the oven for a few minutes.

Serve.