Snails, China Style

Ingredients

• a small bunch of parsley, chopped fine
• a pint of meat stock
• a little butter
• some anise seed
• some white wine or Marsala

Method

1. 1

   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.

2. 2

   Cover and let simmer for thirty-five minutes.

3. 3

   While cooking, add a pint of meat stock, a little butter, and some anise seed.

4. 4

   When done, put in a soup tureen and serve.

5. 5

   To remove the snails, use small wooden toothpicks.

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.

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. When done put in a soup tureen and serve. To remove the snails use small wooden toothpicks. 53 BOHEMIAN San Francisco's world-famed Chinatown, like the rest of the city, is changed since the big fire, and the Chinatown of today is but a remi- A BREATH OF niscence of the old Oriental city that THE was set in the midst of the most thriv- ORIENT ing Occidental metropolis — The City That Was. There has never been much of Chinatown that savored of Bohemianism, but it has always been the vogue for visitors to make a trip through its mysterious alleys, peering into the fearsome dark doorways, listening to the ominous slamming doors of the "clubs," and shuddering in a delightful horror at the recumbent opium smokers, pointed out to them by the industrious guide. And when they were taken into one of the gambling houses and shown the double doors, and the many contrivances used to pre- vent police interference with the innocent games of fan tan and then were shown the secret underground pass- age leading from one of the gambling houses to the stage of the great Chinese theatre, two blocks away, they went home ready to believe anything told them about "the ways that are dark and tricks that are vain," for they were sure "the heathen Chinee was peculiar." Chinese restaurant life never appealed to Bohe- mians, and when it became necessary to entertain vis- itors with a trip to a Chinatown restaurant the ordinary service was of tea and rice cakes, served from lacquered trays, in gaudy rooms, and the admiring visitors could well imagine themselves in "far off Cathay." Then came the fire and Chinatown, with the rest of the down-town portion of San Francisco, passed away. In the rebuilding the owners of the properties concluded to give the quarter a more Chinese aspect and pagoda- like structures are now to be found in all parts of the section. The curiosity of the tourist is an available asset to Chinatown, and with queer houses and queerer articles on sale there is always plenty of uninitiated to 54 SAN FRANCISCO keep the guides busy, but from a city of more than twenty-five thousand Orientals in the midst of an en- lightened city — an Asiatic city that had its own laws and executed its crim- A BREATH OF als with the most utter disregard for THE American laws, it has changed into ORIENT one of the most law-abiding parts of the great city. With the passing of the queue came the adoption of the American style of dressing, and much of the picturesqueness of the old Chinatown has disap- peared. But with the changed conditions there has come a change in the restaurant life of the quarter, and now a number of places have been opened to cater to Ameri- cans, and on every hand one sees "chop suey" signs, and "Chinese noodles." It goes without saying that one sel- dom sees a Chinaman eating in the restaurants that are most attractive to Americans. Some serve both white and yellow and others serve but the Chinese, and a few favored white friends. Probably the best restaurant in Chinatown is that of the Hang Far Low Company, at 723 Grant avenue. Here is served such a variety of strange dishes that one has to be a brave Bohemian, indeed, to partake without ques- tion. Ordinarily when Chinese restaurants are men- tioned but two dishes are thought of — chop suey and chow main. But neither is considered among the fine dishes served to Chinese epicures. It is much as if one of our best restaurants were to advertise hash as its specialty. Both these dishes might be termed glorified hash. The ingredients are so numerous and so varied with occasion that one is tempted to imagine them made of the table leavings, and that is not at all pleasant to contemplate. We asked one of the managers at the Hang Far Low what he would order if he wished to get the best dish prepared in the restaurant, and he was even more em- 55 BOHEMIAN phatic in his shrugs than the French or Italian man- agers. He protested that there were so many good things it was impossible to name just A BREATH OF one as being the best. "You see, we THE have fish fins, they are very good. ORIENT Snails, China style

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