Burgundian snails

Preparation:

Preparation: Wash the snails under running water, remove the calcareous membrane that closes the shell and put them in a bowl with two glasses of vinegar, two of water and a handful of coarse salt. Leave the snails to soak for at least 24 hours, then wash them again under running water. Place the snails in a large saucepan, add plenty of water, coarse salt and two glasses of vinegar, bring to the boil and cook for a quarter of an hour over moderate heat. At the end, drain the snails, let them cool on a plate, then remove them from the shell and remove the darker end part and the horns. In a clean saucepan bring to the boil a glass of water together with two of white wine, the onion, the carrot, the basil, the sage, salt and pepper, then add the snails and cook over low heat until the liquid it will almost completely evaporate. In the meantime, boil the snail shells in a saucepan full of water to which you have mixed the rest of the vinegar and soda, over moderate heat for a few minutes. At the end, drain the shells, rinse them for a long time under running water to remove all traces of detergent, finally put them to dry for a few moments in the hot oven, turned off. In a bowl, cream the butter together with chopped garlic and parsley, then insert a little of the mixture obtained into each shell, introduce a snail and complete with more flavored butter. Transfer all the snails to the appropriate metal saucers, put them in the hot oven (200 degrees) for ten minutes and serve them with slices of toasted bread.