Escargots (snails in garlic butter)

I don't want to say Burgundy style escargots because I do not consider snails to be all that French after all. Poland is the world's primary supplier and I have eaten them in various countries and styles. This is my favourite:

Ingredients:
12 live and healthy escargots per person.
A lot of butter.
Garlic.
Concentrated veal stock.
Selection of aromatic herbs.
Coarse salt.
Bicarbonate of soda ( if you don't have snail dishes.)
Bread cut into strips

Procedure:
1. Taking into account that snails often feed on poisonous plants and also that the true connoisseur eats the snails with their digestive tract, the tract needs to be emptied. To do this, hang the snails outside in a " cage" for 4 or 5 days and do not feed. All the muck will flow out through the openings at the bottom of the cage, starving the snails. Make sure the mesh is fine enough to keep the snails in.
2. Boil a large pot of water and drop the snails in for about a minute to kill them. Make sure you throw in only healthy, live snails.
3. Pull the snails out of their shells and clean out whatever black muck may be left.
4. Rub the snails with some coarse salt and rinse. Reapeat this until you get rid of all the slime.
5. Boil the snails with all the aromatic herbs in enough veal stock to just cover them. Adding a drop of dry white wine is also not a sin. Boil over a very low flame for 2 or 3 hours.
6. If you do not own a snail dish, prepare the shells by boiling in water with a couple of table spoons of the bicarbonate of soda for half an hour to clean them well.
7. Mix butter and crushed garlic, optionally with some finely chopped parsley. Salt to taste.
8. Place snail in dish or cleaned shell and cover with garlic butter.
9. Bake in hot oven for about 20 minutes.

Serve immeadiately with bread strips for dunking in the garlic butter.