Snails a la Bourguignonne Recipe

** A note before we start!!
Persillade is a mixture of chopped parsley and garlic and is a basic ingredient in
SNAILS A LA BOURGUIGNONNE

Put the shelled snails in a saucepan and cover them with a mixture of equal parts of white wine and stock. Add 1 Tbls. chopped shallot,10 g (1/2 0z.) onion, and 75 g (3 oz.) carrot per liter (1 3/4 pints, 4 1/4 cups) liquid, and a large bouquet garni. Add salt, allowing 8 g (1/4 oz) per liter.
Simmer for about 2 hours, then leave to cool in the cooking liquor. Meanwhile, boil the empty shells in water containing 1 Tbl. soda crystals per liter. Drain them, wash in plenty of water, and dry in the oven, without letting them colour.
Prepare some butter for snails(see recipe below);at least 50g (2 oz)is required for a dozen snails.
Remove the snails from the liquor. Place a little butter in the bottom of each shell, insert a snail, and fill up the shell with more butter. Arrange in snail dishes and heat without letting the butter brown. Serve piping hot.

Butter for snails
Finely chop 35g (1 1/4 oz) shallots and enough parsley to fill 1 Tbs. Crush 2 cloves of garlic. Add all these ingredients to 350g (12 oz, 1 1/2 cups) softened butter, 15g (1/2 oz) salt, and a good pinch of pepper. Mix well. This quantity sufficient to fill about 50 snail shells.