Polenta with Snail Fricassee

The snail fricassee would have been a Lent or meatless day dish at mid-nineteenth century in any household; of course the snails would have come in their shells and had to be cleaned instead of easing gently out of a can. Please, please do not rinse the snails under water as is so often done; the poor things already have trouble tasting like themselves. Use the French imported snails which are cooked in a good court bouillon that can be used in a sauce.