French-style snails

Preparation:

Preparation: Leave the snails to purge for two days, after this time put them to soak in a large basin full of water, with plenty of salt and vinegar; repeat this operation several times during which a lot of foam will come to the surface. As soon as the water is free from foam, place the snails in a pan with plenty of cold water and over a very moderate heat. As soon as you see that the snails have come out of their shells, raise the heat so that they cook without going back into their shells. After this, rinse the snails in plenty of cold water. Put them in half water and half wine until they are covered; add chopped onion, carrot, celery and parsley, season with salt and pepper and leave to cook for three hours. Serve directly with the oven pan, the snails must be very hot.