Instructions: Blanch the snails in boiling water for 5 minutes. Remove, drain and leave to cool. Remove the snails from their shells and set aside. To make the stock, wrap the chopped onions, garlic and carrots in a muslin bundle and add to two pints of boiling water with the salt and pepper, bouquet garni and sherry.

For the butter sauce, soften the butter and finely chop the parsley, shallots and garlic. Mix well together with a little salt and white pepper.

Mix in the white wine. Take a large clean snail shell, load with the snail meat then pack with garlic butter. Place the snails on a baking tray and cook for 10 - 15 minutes at 175C. Watch to see when the sauce starts to bubble. At this stage turn off the oven and leave to stand for one minute before serving with crusty bread.

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