Preparation of Burgundy Snails

Ingredients

• Put the snails in a tub of water
• throw salt over them
• A garniture composed of carrots, onions, thyme, bay leaves and parsley
• moisten with half white wi.
• and half bouillon
• add salt, pepper and spices

Method

1. 1

   Put the snails in a tub of water and throw salt over them.

2. 2

   Let stand overnight, then wash and scald.

3. 3

   Take out when they commence to boil, then take out of the shells, and wash again in boiling water.

4. 4

   Cook with a garniture of carrots, onions, thyme, bay leaves, and parsley, moistened with white wine and bouillon.

5. 5

   Cook on slow fire for five or six hours, let the snails get cold in their juice.

6. 6

   Prepare the Escargot butter.

7. 7

   When the shells are well dried, garnish with escargot butter, put the snails back in their shells, and close with butter.

8. 8

   Bake in a slow oven.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 82. The excerpt below is the record exactly as published.

PREPARATION OF BURGUNDY SNAILS (Preparation d’Escargots de Bourgogne) Put the snails in a tub of water and throw salt over them. Let stand over night, then wash and scald. Take out when they commence to boil, then take out of the shells, and wash again in boiling water. Cook in the following manner. A garniture composed of carrots, onions, thyme, bay leaves and parsley, moisten with half white wi. and half bouillon

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