Schnecken Suppe (Snail Soup)

Ingredients

• fifty snails
• a handful of salt
• a good seasoned white stock
• the yolks of three eggs

Method

1. 1

   Wash snails, cook in boiling salted water for an hour, remove from shells, and wash.

2. 2

   Boil in seasoned stock until tender, mince two-thirds, toss in butter, add stock, season, and stir in egg yolks before serving.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 77. The excerpt below is the record exactly as published.

Schnecken Suppe (Snail Soup) Wein Suppe (Wine Soup) Forellen mit Kartoffeln Salad (Trout and Potato Salad) Kalte Ganseleberstuckchen (Goose Liver Cutlets) Rebhuhner mit Rotkraut und Spatzle (Partridge, Red Cabbage, etc.) Kalbfleisch mit Leber Knodel (Braised Veal and Liver Dumplings) Mandel Torte (Almond Tart) R eicher Fi (Rich Bi Kirsch Eis (Kirsch Cream Ice) Frucht (Fruit) Kaffee (Coffee) 175 BANQUETS OF THE NATIONS Schnecken Suppe. (Snail Soup.) Take fifty snails, with unopened shells, from a vine- yard, wash and put them in boiling salted water, and cook for an hour. With a fork take the snails out of the shells, remove the black skin, cut off the ring, also the very tip, and cover with a handful of salt, and keep till the slime is loosened ; then wash them in four different warm waters. Squeeze free of all the water, and boil them in a good seasoned white stock till they are quite soft and tender. Mince very fine two-thirds (keep the other third warm to be placed in the soup tureen), and toss them for two or three minutes in boiling butter ; add as much stock as is required for the soup, with a seasoning of grated nutmeg, and more pepper and salt if required. Boil for a couple of minutes, remove the pot to the side of the fire and stir in the yolks of three eggs

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