Baked Edible Snails

Ingredients

• about twenty-five shells
• two ounces of butter
• one tablespoonful of chopped parsley
• one saltspoonful of salt
• one-half saltspoonful of pepper
• a small quantity of grated nutmeg
• Put a snail into each of the shells

Method

1. 1

   Mix parsley into butter, season with salt, pepper, and nutmeg.

2. 2

   Fill each shell with prepared butter and a snail.

3. 3

   Arrange in a pan, cover, and bake until parsley darkens.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 39. The excerpt below is the record exactly as published.

Baked Edible Snails. Work one tablespoonful of chopped parsley into two ounces of butter, and season with one saltspoonful of salt, one-half saltspoonful of pepper, and a small quantity of grated nutmeg. Put a piece of the prepared butter into each of the shells (there should be about twenty-five shells for the above quantity of butter), then put a snail into each of the shells

Cook this with the app: pantry check, scaling, and the assistant.