Escargots a la Bordelaise

Everyone knows that snails are very popular in France. They are also very popular in Bordeaux. Escargots a la Bordelaise is the local variation of this 100% French dish. After soaking the snails in water for 10 days, rinse them with vinegar & place them in a pan with olive oil, onions & garlic.

They stir them in white wine & cover the pan for half an hour. Finally some butter & some anise & the snails a la Bordeaux are ready for your tasting. Sometimes they are also cooked with tomatoes, wine & cognac in a casserole. However, cooked you must try a dish of snails. After all, you are in France.