A Basic Preparation for Snails (Escargots au court-bouillon)

Ingredients:
- 18 to 60 drained canned snails
- 1/2 cup coarsely chopped carrot
- 1/2 cup coarsely chopped onion
- 13 cup coarsely chopped celery
- 4 sprigs parsley, tied into a bundle
- 1/2 cup dry white wine
- 1 cup water
- 5 peppercorns
- 1 clove garlic, peeled

Directions:
- This is a basic preparation for snails.
- The snails are cooked and drained before being used in other recipes.
- Combine all of the ingredients in a saucepan or skillet.
- Bring to the boil and let simmer for 10 minutes.
- Let cool and drain.