Place the softened butter in a food processor with the garlic and parsley and season with salt and pepper. Blend until well incorporated and the butter becomes a bright green color. Remove from the food processor and keep at room temperature.
In a 4-quart pot combine the 8 C of cold water, wine, vinegar, lemon juice, carrot, onion, celery, garlic, peppercorns, bay leaf, thyme and rosemary. Bring the pot to a simmer for 15 minutes. Strain broth and return to the pot. Add snails and simmer for 5 more minutes. Cool snails in broth in an ice bath and reserve for later.
Heat a large sauté pan with 1 T of butter and sweat the minced shallots over a medium flame. Add the morel mushrooms and cook until they begin to soften; add some of the chicken juice if the pan becomes dry. Cook until mushrooms are tender, then remove from the pan and cool. Heat another pan over medium-high heat and render the bacon until it begins to brown lightly. Remove excess fat from the pan. Add the snails, pearl onions and morel mushrooms to the pan and cook for about 2 minutes. Sauté mixture until hot, then add ¼ C of the chicken juice and garlic butter in small amounts until it becomes a glaze. Adjust the seasoning with salt and pepper. Divide the fricassee into 6 small bowls and serve hot.
Chef's Note: For this recipe you can substitute the morels for any seasonably available mushroom.