Snails a la Provengale

Ingredients

• four ounces of wood-ashes
• about a quart of water
• four dozen snails
• a tablespoonful of oil
• half a dozen mushrooms
• a clove of garlic
• three shallots
• a tablespoonful of flour
• three sherry-glasses of white wine
• the yolks of three eggs
• a tablespoonful of milk

Method

1. 1

   Boil wood-ashes in water for 15 minutes.

2. 2

   Wash snails and boil for 15 minutes.

3. 3

   Remove snails from shells.

4. 4

   In a saucepan, heat oil and sauté mushrooms, parsley, garlic, shallots, salt, red pepper, and nutmeg.

5. 5

   Add flour and moisten with white wine.

6. 6

   Add snails and simmer for 30 minutes.

7. 7

   Mix yolks with milk and add to sauce.

8. 8

   Fill shells with snails and sauce, sprinkle with bread-crumbs, and bake for 10 minutes.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 28. The excerpt below is the record exactly as published.

Snails a la Provengale. Take four ounces of wood-ashes, which put in a cloth, and tie securely. Then place in a saucepan with about a quart of water, and boil fifteen minutes. Wash well four dozen snails, and put them in your saucepan, and boil them about fifteen minutes. Then take one out, and try with a larding-needle if you can remove it easily from its shell, and, if so, drain the snails, and take them out of their shells. Put into a saucepan on the fire a tablespoonful of oil, half a dozen mushrooms chopped very fine, some parsley, a clove of garlic, three shallots, all chopped fine, salt, a little red pepper, and a very little nutmeg. Add a tablespoonful of flour, and moisten with FISH. 65 three sherry-glasses of white wine, and, as soon as your sauce begins to boil, add your snails, and boil gently for thirty minutes. Your sauce must be thick. Mix the yolks of three eggs in a tablespoon- ful of mil

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