If you are lucky enough to live close to a snail farm where you can get your hands on some frozen ones, I found this little recipe for Escargot à la Bourguignonne courtesy of Larousse.
48Escargotsdefrosted if frozen or canned, (if fresh is not available)
400GramsButter14oz
3Shallots
1CloveGarlic
1BunchParsley
Freshly Ground Pepperto taste
Instructions
Cut the butter into small pieces, and place them into a dish to let them soften at room temperature for about 1 hour.
Rinse the snails in cold water and drain them in a colander. Place them on paper towel and dry completely.
Peel and finely chop the shallots and the garlic clove. Wash the parsley, dry them and pluck the leaves. Chop them finely.
Start to work the butter with a wooden spoon till you obtain a pomade, then incorporate the shallots, garlic and chopped parsley. Add salt and pepper and continue to mix until the mixture is homogenous.4. Preheat the oven to 240ºC (about 450ºF).
Butter the inside the snail shells, then put in your snail flesh and top with the composed butter making sure that it well filled and even at the top.
Place each escargot into the escargot mold with the opening upwards.
When your oven has reached the desired temperature, turn it off and place the escargot into the oven for about 5-10 minutes until the butter is bubbling and foamy.