Preheat oven to 425 degrees Fahrenheit.

Combine consomme, white wine, bay leaf, and garlic clove in a saucepan.

Reduce the mixture to 1 cup over high heat.

Place canned snails in a colander.

Rinse snails with warm water and drain well.

Arrange snail shells in a shallow casserole dish in a single layer.

Place a small amount of snail butter into each shell.

Simmer the drained snails briefly in the reduced consomme-wine mixture.

Place one simmered snail in each shell.

Top each snail-filled shell with remaining snail butter.

Pour the remaining wine-consomme mixture into the bottom of the casserole dish.

Bake in the preheated oven until the snails are piping hot, approximately a few minutes.

Serve hot with bread for dipping.