For the Escargots à L’Alsacienne, keep the live snails in a container and let them starve for a few days. Then mix with coarse-grained salt, vinegar and a pinch of flour, so it takes about 2 hours for the snails to deflate and de-slime.
Rinse the snails with fresh water until the last traces of slime are gone.
Boil the snails with house for about 5 minutes in lightly salted water, drain, drain and cool. Then loosen the snails from the houses with a knitting needle, not removing the bead on the snail body.
If using snails from a can, drain the snails and rinse with cold water.
Empty wine together with the same amount of water into a pot. Put the shallots, onion, carrot, the bunch of herbs, salt and pepper and simmer for 1 hour. Now add the snails, bring to a boil and keep skimming off the foam. Leave to simmer for 3 hours and cool in the broth. Pull the snails out of the shells.
Clean and boil the snail shells well, then dry them in the oven at low temperature.
For the snail butter, stir the parsley, anise and diced shallots together with a pinch of salt and black pepper into the softened butter and chill.
Cream 30 g butter with 30 g flour and chill.
Remove the snails from the wine broth and reduce it as long as possible. Add to each s