Escargots a la Provence

INGREDIENTS

• Pinch salt
• 4 tablespoons cold butter, cut into small pieces
• 5 tablespoons olive oil
• 2 egg yolks*
• 1/4 cup chopped shallots
• 1 cup plus 2 tablespoons good olive oil
• Loaf crusty French bread
• Salt and pepper
• 4 cloves garlic
• 1 cup dry white wine
• 1 cup fine dried bread crumbs
• 1 tablespoon chopped garlic
• 3 dozen fresh snails, purged and removed from the shell
• 1 tablespoon finely chopped fresh parsley leaves
• 1 cup aioli, recipe follows