Burgundy Snails

Last Updated on December 11, 2024

Familiar French hot appetizer of garden snails baked in the oven, flavored with herb butter, served with baked slices of white pork rubbed with herb butter.

Ingredients:

Range for 4 servings: 40-50 pcs of snails (garden snails) 20-25 pcssnail shells 2-3 pcs garlic cloves 3 pcs bean leaves 2 pcs spice bulbs 2 pcs cloves 1 pc onions 1 bunch bouquet garni (bunch of herbs) 1 bunch of leafy smooth parsley about 7 l of water 170 ml of white wine 140 g of/td> coarse salt 135 g fine salt 120 g butter ground black pepper Other: Court-Bouillon for broth, sliced white veal as garnish

Procedure:

1. Put about 2 litres of water to boil, when it starts boiling, salt it with 1 tablespoon salt
2. Rinse the snails under cold running water, then immediately drop into the prepared boiling water, cook for about 10-12 minutes
3. Remove the snails, cool them down with cold water, gradually pull the dead snails out of the shells, preferably with a narrow fork, remove the digestive organ of the snail, i.e. the intestine and everything that grows from the leg upwards and also the head, we will be left with only clean muscle and also the shells, do not throw them away! 4. Salt, wash and rinse the slimy meat under cold running water, repeat the process twice until the meat has released all the slime
5. Put another pot of water on the heat source, about 0.5 l will be enough, add salt to the boiling water, add 0.25 l of white wine and bay leaf, bouquet garni, onion with a clove, allspice, pepper, onion and parsley sprigs, carrots cut into slices, add Court Bouillon, cook everything for at least 3 hours
6. In the meantime, boil the intact shells, boil them for about 30-40 minutes, then remove them and clean them thoroughly, for example, with a toothbrush inside and out, boil them again, remove them and then let them cool
7. Prepare the butter; chop the smooth parsley, rub it into the slightly loosened butter, add a clove of crushed garlic and finely chopped shallots, then let the butter harden slightly in the fridge
9. Rub a little butter with a spoon first into the empty shell, then put the snail meat, two legs in one shell, put them on a dish with coarse salt sprinkled on them, they will then stand nicely, another 1 teaspoon of butter to close the shell
10. Bake the snails in an oven heated to 200 °C for 10 minutes
11. Serve the snails hot, with special snail tongs and a small, narrow fork, along with the baked slices of white pork.

Recommendation:

Garden snails are best harvested in spring, from April to May, and also in autumn, when they are so-called “hooked”. Larger pieces, about 3 centimetres or more in diameter, are collected. Place the snails in a suitable container with dry sawdust, cover with a lid (leave holes for breathing), and let them empty completely for at least 4 days. Then they can be used for cooking.

Note:

Court-bouillon is a broth used mainly for poaching and for quick cooking of foods such as fish, seafood, fine meats, but also eggs or Vegetable Recipes. Bouquet garni is a bunch of herbs used to flavour soups and stews. It consists mostly of bay leaves, parsley, thyme and marjoram. The herbs are tied together with a long piece of kitchen string so that the bouquet garni can be easily removed from the dish.