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Prague Snails

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There are few recipes that are as typically Prague as Christmas snails. Nowadays, in a professional setting, the live snails are left in vinegar for a week to defecate. They are then ground and cooked several times with other ingredients so that they can be put back into their shells as balls and eaten. Following the old Prague recipes I have tried, this divine recipe can also be adapted as follows.

Ingredients:

55 pcs of adult snails with shell 4 pcs yolkies 3-4 pcs goose 3 pcs medium sized shallots 1 bunch fresh parsley 2 packets of sardines 2 tbsp white wine vinegar 250 g butter 1 l vegetable stock 0.3 l white wine 0.1 l vegetable oil water salt

Procedure:

1. Remove any parasites on the snails’ shells and let them simmer in salted water with a tablespoon of vinegar for an hour
2. After boiling, remove them from the shells with a pointed instrument, taking care not to tear the tail
3. Put the shells back into the boiling water and let them boil for another hour, remove the tails and membrane from the meat and boil for another hour in vegetable stock
4. After removing the snails, finely chop them, sauté them in shallots fried in oil with half the butter, add the chopped parsley and set aside after fifteen minutes
5. To the mixture add the sardines, the remaining half of the butter, the buns soaked in white wine, four egg yolks, and form an oily mixture, which is shaped into balls, which are then filled with boiled shells
6.

Note:

Source. 5 original Prague recipes that will make you give up frying.