Escargot Truffiere

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2 cans snails, about 48 large, drained and rinsed, placed on bed of rock salt

2 tablespoons clarified butter

1/4 cup flour, sifted

3/8 cup tomato paste

1 1/2 cups red Burgundy wine

1 bouquet garni, including celery, bay leaf, basil, parsley, thyme, and black peppercorns)

2 ounces uncooked ham, finely diced

Freshly ground salt

Freshly ground pepper

1 truffle, finely diced