Step 1: Escargots
Soak the snails in clean water for at least 24 hours, changing the water often. Peel the carrot and celery, then dice. Peel the onion and pierce with the clove. Place these vegetables into a large pot of cold water, along with the bouquet garni and pepper. Add the snails and bring to a boil. Cook over very low heat for 4 hours, skimming the water during the entire cooking process. The snails should be tender. Place the snails in a dish and cover with some of the broth. Let cool, refrigerate, and set aside for 3 days.
Step 2: Butter
Let the butter soften at room temperature. Wash and chop the herbs finely, then mince the garlic and shallots. Use a spatula to fold the shallots and garlic into the butter, then add the herbs and finish with the breadcrumbs, salt, and pepper.
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