Escargots à la Chablisienne (Snails, Chablis Style)

Ingredients

• 60 snails
• Snail shells
• 2 spoonfuls finely chopped shallots
• 4 decilitres good white wine
• 1 spoonful melted glace de viande
• Beurre à la Bourguignonne (Beurre d’escargots)
• Fine breadcrumbs

Instructions

1. For 60 snails, add 2 spoonfuls of finely chopped shallots to 4 decilitres of good white wine and reduce to 1 decilitre and a half.
2. Pass through a cloth with light pressure and add 1 spoonful of melted glace de viande.
3. Put a little of this reduced wine in the bottom of each shell.
4. Introduce the snails into the shells and close them with the butter.
5. Complete as for the Escargots à la Bourguignonne.