Escargot

Directions

1. 1
   Preheat oven to 425 degrees.
2. 2
   Reduce the consomme and wine to 1 Cup over high heat cooked with the bay leaf and garlic.
3. 3
   Put the shells in a colander and pour the warm water over them and drain well.
4. 4
   Place shells in a shallow casserole dish large enough to hold all shells in one layer.
5. 5
   Put a dab of snail butter in each shell.
6. 6
   Simmer the snails briefly in the hot reduced consomme-wine mixture.
7. 7
   Place snail in each shell and cover with remaining snail butter.
8. 8
   Pour wine-consomme mixture in the bottom of dish holding the shells.
9. 9
   Place in the oven and cook for a few minutes, just long enough to get the snails piping hot.
10. 10
    Serve hot with bread for dipping.