Edible Snails, Bourgoyne

Ingredients

• a bunch of sweet herbs
• tied in a cloth
• salt to taste
• some shallots
• parsley
• butter
• chervil chopped very fine
• an equal quantity of sifted breadcrumbs
• one wineglassful of white wine

Method

1. 1

   Disgorge snails with salt, wash, and cook in water with herbs and spices.

2. 2

   Clean shells, mix shallots, parsley, butter, breadcrumbs, and wine.

3. 3

   Fill shells with mixture, replace snails, and bake.

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.

Edible Snails, Bourgoyne. Take some Bourgoyne edible snails, disgorge them with a little salt for two or three days, wash several times in cold water, strain and place them in a stewpan covering them with water. Add a bunch of sweet herbs, some cloves and whole pepper tied in a cloth, and salt to taste ; cook until the snails fall from their shells, empty them, clipping off their tails, and cleaning the shells well. Mix together some shallots, parsley and butter, and chervil chopped very fine ; put this into a bowl with an equal quantity of sifted breadcrumbs and one wineglassful of white wine

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