- Cook snails for about half an hour in rapidly boiling salted water.
- Drain in a colander, remove the snails from the shells (which are reserved), and remove intestines.
- Then place the snails in another pan, add a bouquet garni made of parsley, bay leaves, and thyme, a sliced onion, and a glass of cognac or other brandy.
- Cover with cold water, season with salt and pepper and, tightly covered, simmer for about three hours.
- Meanwhile, scrub the shells and dry them thoroughly.
- Pound garlic cloves in a mortar and remove any shreds, or use a garlic press so that only the oil remains.
- Place butter in the mortar and work the garlic oil into it as well as you can.
- Then add parsley, salt, pepper and nutmeg.
- Work all together until well incorporated.
- Place a snail in each and cover the opening with garlic butter.
- Arrange the snails on a baking tin and place them in a medium-hot oven until the butter begins to run and the snails are heated through.
The snails are served, ring-shaped, on a large platter without any garnish.