24 canned escargots, rinsed and drained
3 cups red wine
1/2 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 bay leaf
1 teaspoon black peppercorns
2 sticks of butter, at room temperature
1/4 cup chopped garlic
1/4 cup finely chopped fresh parsley leaves
Freshly ground black pepper
4 escargot molds
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