Escargots à la Bourguignonne
"The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event is the escargots' tender texture and clean, woodsy flavor. When we ran this recipe in 1949, it took a full day's work, most of it cleaning and prepping the fresh snails. We found that canned snails work just as well and turn this appetizer into one that can be whipped up anytime...."
INGREDIENTS
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1 small garlic clove
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3/8 teaspoon table salt
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1 stick (1/2 cup) unsalted butter, softened
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1 1/2 teaspoons finely minced shallot
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1 tablespoon finely chopped fresh flat-leaf parsley
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1/4 teaspoon black pepper
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1 tablespoon dry white wine
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12 to 16 snails* (from a 7- to 8-oz can)
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About 2 cups kosher salt (for stabilizing snail shells)
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Special equipment: 12 to 16 sterilized escargot shells*
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Accompaniment: French bread
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