This is a classic recipe, written in the classic manner, and should give you the basics for preparation. Naturally if you are using canned snails and already "cleansed" shells, the section on cleaning shells can be ignored.
- ** A note before we start!!
- Persillade is a mixture of chopped parsley and garlic and is a basic ingredient in
- SNAILS A LA BOURGUIGNONNE
Put the shelled snails in a saucepan and cover them with a mixture of equal parts of white wine and stock. Add 1 Tbls. chopped shallot,10 g (1/2 0z.) onion, and 75 g (3 oz.) carrot per liter (1 3/4 pints, 4 1/4 cups) liquid, and a large bouquet garni. Add salt, allowing 8 g (1/4 oz) per liter.
Simmer for about 2 hours, then leave to cool in the cooking liquor. Meanwhile, boil the empty shells in water containing 1 Tbl. soda crystals per liter. Drain them, wash in plenty of water, and dry in the oven, without letting them colour.
Prepare some butter for snails(see recipe below);at least 50g (2 oz)is required for a dozen snails.
Remove the snails from the liquor. Place a little butter in the bottom of each shell, insert a snail, and fill up the shell with more butter. Arrange in snail dishes and heat without letting the butter brown. Serve piping hot.
Butter for snails
Finely chop 35g (1 1/4 oz) shallots and enough parsley to fill 1 Tbs. Crush 2 cloves of garlic. Add all these ingredients to 350g (12 oz, 1 1/2 cups) softened butter, 15g (1/2 oz) salt, and a good pinch of pepper. Mix well. This quantity sufficient to fill about 50 snail shells.
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Source: La Rousse and Me
Submitted By: Eileen Werth
Snails a la Bourguignonne