You will need
    • Snail – 100 pieces
    • Butter - 2 packs
    • Wheat flour - 5 tablespoons
    • White wine - 2 cups
    • Garlic – 1 head
    • Onion – 2 pieces
    • Butter – 300 g
You need to clean the stomach and intestines of the snails from the plants that they could eat before they were caught. Rinse them under running water and make sure they are all alive. Put in a large metal pan, cover and leave for three days, periodically sbryzgivaja their water so they do not fall into suspended animation. On the first day of the pour in a pan 3 tablespoons of flour, in the second – half, in the third, do not feed them at all.
Rinse the snails well in cold running water, add to the pan, sprinkle with lemon juice, cover with cold water and place the saucepan on the fire. After boiling, boil them for 7-8 minutes.
Drain the water and a small fork, remove snails from shells. Sink rinse, put in pot, fill with soda and salt, bring to a boil for an hour, then wash them from the sand and place on paper kitchen towel to dry.
Snails with scissors, remove the intestines, leaving one leg. Put them in a saucepan, place the onion, season with salt, cover with water mixed with wine and cook 1 hour on low heat.
In a blender chop the onion, peeled garlic cloves and a bunch of parsley, all mix into a puree very finely, the sunflower. Butter room temperature, fluff with fork and mix lightly whisking with the contents of the blender bowl.
The water from the pan, drain the snails, the snails cool. In each shell put a little oil with herbs, then boiled the snail and top shell seal another portion of butter, fold them in containers with lids and put in the freezer.
When you are going to file them on the table, heat oven, in a baking pan pour a layer of coarse salt, cover it with a foil sheet and put him snails up the oil plugs, making small holes in the salt, so the shells turned over. Place the mold in the oven and when the oil boils, take it out, serve the snails on the table directly in it, so they stayed hot.