How do I make escargot?

Esc arg ot is a d ish made from cook ed land sn ails . Here is a simple reci pe to make esc arg ot : \n \n In g red ients : \n \n * 1 2 0 g of sn ails \n * 2 0 0 g of but ter \n * 2 0 0 g of gar lic , min ced \n * 2 0 0 g of par s ley , cho pped \n * 2 0 0 g of bread cr umb s \n * 2 0 0 g of cre am \n * Salt and pe pper to taste \n \n Inst ru ctions : \n \n 1 . Pre he at the o ven to 2 0 0 ° C ( 4 0 0 ° F ). \n 2 . C lean the sn ails by removing any d irt or de br is from their shell s . \n 3 . Cr ush the gar lic clo ves and mix them with the par s ley . \n 4 . Mix the bread cr umb s with the salt and pe pper . \n 5 . St uff the sn ails with the gar lic and par s ley mixture , and then coat them in the bread cr umb mixture . \n 6 . He at the but ter in a large f ry ing pan over medium heat . \n 7 . Add the sn ails to the pan and cook for 2 - 3 minutes on each side , until they are golden brown . \n 8 . Transfer the sn ails to a b aking d ish and b ake for 1 0 - 1 5 minutes , until they are cook ed through . \n 9 . In a separate pan , heat the cre am over medium heat until it starts to sim mer . \n 1 0 . Add the sn ails to the pan and sim mer for 2 - 3 minutes , until the sau ce has thick ened . \n 1 1 . Ser ve the esc arg ot hot , with the gar lic and par s ley mixture on the side for di pping . \n \n En jo y your hom em ade esc arg ot ! </s>