Recipe - Gros Escargots De Bourgongne

24 Canned escargots; rinsed,
drained
3 cup Red wine
One half cup Chopped onions
One fourth cup Chopped carrots
One fourth cup Chopped celery
1 Bay leaf
1 teaspoon Black peppercorns
2 Sticks Butter; at room
temperature
One fourth cup Chopped garlic
One fourth cup Finelychopped fresh parsley
leaves
Salt; to taste
Freshlyground black pepper;
to taste
4 Escargot molds
Crusty bread

Preheat to 400 degrees. Rinse and drain the escargots. In a saucepan, over
medium heat, combine the red wine, mirepoix, bay leaf and peppercorns.
Bring the liquid to a simmer. Poach the escargots in batches for 15
seconds. Drain, set aside and reserve 2 tablespoons of the liquid. In a
small mixing bowl, combine the butter, garlic and parsley. Mix well. Season
with salt and pepper. Season the escargots with salt and pepper, and place
in the escargot mold. Place 2 heaping teaspoons of the butter mixture on
top of each escargot. Place the molds on a baking sheet and place in the
oven. Cook for 6 to 10 minutes, or until the butter is bubbly. Remove and
serve with the crusty bread. This recipe yields 4