ESCARGOT Name: BRANDI THOMAS Base: SHAW AFB Recipe: Ingredients * 1 cup snail butter, from recipe # 289723 * 1 cup consomme * 1 cup white wine * 1 bay leaf * 1 garlic clove * 48 canned snails * 1 quart warm water 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