Edible Snails, Bourgoyne

Take some Bourgoyne edible snails, disgorge them with a little salt for two or
three days, wash several times in cold water, strain and place them in a stewpan
covering them with water. Add a bunch of sweet herbs, some cloves and whole
pepper tied in a cloth, and salt to taste ; cook until the snails fall from their
shells, empty them, clipping off their tails, and cleaning the shells well. Mix together
some shallots, parsley and butter, and chervil chopped very fine ; put this into a bowl
with an equal quantity of sifted breadcrumbs and one wineglassful of white wine,
season to taste with pepper and salt, and knead well. Partly fill the shells with this
mixture, replace the snails, and complete the filling with more of the kneaded butter ;
spread breadcrumbs over, and lay them on a baking dish, the opened part on the top.
Brown in the oven for four minutes, and serve on a dish with a folded napkin.