Cooked snails (Basic training)
Instructions
Let the snails alive, covered with coarse salt, in a rather large box, closed but ventilated for twenty-four hours.
Wash them several times in water, vinegar and salt until the water is devoid of any trace of viscosity.
Pass through several times in cornmeal and rinse them under cool water.
Do any pre-cooking immersing them in boiling water for 10 minutes.
Gently remove the snails from the shell with Underwire and eliminated the black end (intestine).
Tuffatele in a court-bouillon flavored with carrot, onion, thyme, bay leaf, parsley and let them simmer for 4 hours, especially if the snails are great.
Snails are now ready for more recipes.
