French snails
Instructions
Let the snails for two days to drain, after this time put them in a big bowl full of water, with plenty of salt and vinegar; repeat several times this operation during which will be afloat much foam.
As soon as the water is cleaned by foam, put the snails in a pan with plenty of cold water and on fire very moderate, just see that snails are leaking from the shell, turn up the flame to cook without the shell.
After this operation rinse the snails in plenty of cold water.
Put in half water and half the wine to cover them; add chopped onion, carrot, celery and parsley, season with salt and pepper and simmer for three hours.
Serve with the Pan from the oven, the snails should be excited.
Ingredients and dosing for 6 persons
- 1500 g of large snails
- 150 cl of white wine
- 100 cl of wine vinegar
- 1/2 onion
- 2 carrots
- 1 costa of celery
- 50 g of butter
- 1 clove of garlic
- 2 tablespoons of breadcrumbs
- Parsley
- Salt
- Pepper