Snails à la Bordelaise

Ingredients

• Put ten pounds of snails
• a handful of salt
• a quarter of a gallon of vinegar
• a pint of virgin olive oil
• four large onions
• eight cloves of garlic
• a small bunch of parsley
• a pint of meat stock
• some anise seed

Method

1. 1

   Keep snails in a barrel for ten days.

2. 2

   Then soak in salt and vinegar, stirring until foam rises.

3. 3

   Wash until clear.

4. 4

   In a pot, heat olive oil, add chopped onions, garlic, and parsley.

5. 5

   When browned, add white wine or Marsala, then snails.

6. 6

   Simmer for thirty-five minutes, adding meat stock, butter, and anise seed.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 28. The excerpt below is the record exactly as published.

Put ten pounds of snails in a covered SNAILS barrel and keep for ten days. Then put in A LA a tub with a handful of salt and a quar- BORDELAISE ter of a gallon of vinegar. Stir for twenty minutes until a foam rises, then take out and wash thoroughly until the water runs clear. Put in a large pot a pint of virgin olive oil, four large onions and eight cloves of garlic, all chopped fine, and a small bunch of parsley, chopped fine. Put the pot over the fire and when the onions are browned stir in some white wine or Marsala and then put in the snails. Cover and let simmer for thirty-five minutes. "While cooking add a pint of meat stock, a little butter and some anise seed

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