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1) Snail Spaghetti


  • Snails (purged)
  • Lemon peel (wax free lemons)
  • Bay Leaves
  • Onion, halved
  • Peppercorns
  • Garlic, finely chopped
  • Chilli, chopped
  • Verjuice
  • Parsley, chopped
  • Olive Oil
  • Butter
  • Spaghetti
  • Salt and Pepper, to taste
 
1) Wash the snails well in several changes of cold water
2) Plunge the snails in salted boiling water, removing any froth that rises to the surface
3) After 5 minutes, drain the snails and boil in more salted water with the lemon peel, onions, bay leaves and peppercorns
4) Continue cooking for 2 hours, removing any further froth 5) When the snails are done they should be easy to remove from their shells. Drain the snails and rinse them in fresh boiled water
6) Remove the snails from the shells. If your snails are large, you might want to cut them in half. Drain well
7) Boil your spaghetti in plenty of salted water. When cooked al dente, drain and keep aside
8) Heat some olive oil and butter in a sauce pan and fry the garlic and chilli with salt
9) When the garlic is brown, but before it burns, add the snails and fry them on high heat
10) When the liquid seems to have reduced, add some verjuice on the sides of the sauce pan and allow it to reduce further
11) Throw your pasta on top of the sauce and stir
12) Take off the heat and add your chopped parsley and stir
13) Season to taste and serve hot


2) Snails in Anchovy Butter


  • 50 grams soft, unsalted butter
  • 2 fillets anchovies, chopped and mashed
  • 1/2 teaspoon garlic puree
  • leaves from 1 sprig flat-leaf parsley, minced
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon pastis
  • fine salt and freshly ground black pepper, to taste
  • 2 dozen, large (about 125 grams) escargots de Bourgogne, well rinsed and drained
  • 100 milliliters dry white wine
 
1) Combine the butter, anchovies, garlic, parsley, lemon juice, pastis, salt, and pepper. Flatten between two sheets of paper and chill in the refrigerator
2) Preheat the oven to 450 °F (232 °C)
3) Rinse the snails in a couple of changes of water. Drain. Simmer the snails in the wine for about 10 minutes. Drain and reserve
4) Arrange snails in small gratin dishes. Top each with half of the anchovy butter. Bake for 6 minutes, or until snails are warm and the butter is melted. It is ready to serve immediately

Ref: Guide Cuisine, March 2001, page 22


3) Baked Snails


  • 50 grams soft butter
  • 1 tablespoon finely minced flat-leaf parsley
  • 1 small clove garlic, finely minced
  • 1 small shallot, minced
  • fine salt and freshly ground black pepper, to taste
  • 100 grams snails, rinsed and drained
  • 40 grams grated Gruyère cheese
 
1) Preheat oven to 450 °F (232 °C)
2) Prepare a compound butter from the butter, parsley, garlic, shallot, salt, and pepper by mixing all the ingredients with a rubber spatula until well combined and smooth. Spread the butter along the bottom of individual ceramic or metal ramekins. Arrange the snails on top of the butter in a single layer
3) Bake the snails until the butter is bubbling and the snails are heated through, about 5 minutes. Strew the cheese over the top of the snails and continue baking until the cheese has melted. It is ready to serve immediately

Ref: Christophe Felder, Les gratins de Christophe, 2001, page 100


4) Snail Stew with Wild Mushrooms


  • 2 tablespoons butter
  • 1 shallot, minced
  • 1/2 clove garlic, finely minced
  • 125 grams wild mushrooms, 5mm dice
  • 1 small tomato, peeled, seeded, cored, diced
  • 24 to 30 small snails, rinsed and drained
  • 50 milliliters heavy cream
  • fine salt and freshly ground black pepper, to taste
 
1) Melt the butter in a small frying pan over medium-low heat. Add the shallot and sweat until soft
2) Add the garlic and the mushrooms. Cook the mushrooms until soft
3) Add the tomato and snails and mix. Add the cream. Cook until the cream reduces and the sauce is thick. Season with salt and pepper
4) Divide between heated serving plates. It is ready to serve immediately

Ref: Georges Blanc, Ma Cuisine des Saisons, 1987, page 98


5) Snails with Wine Sauce


  • 2 tablespoons butter
  • 1 shallot, minced
  • 1/2 clove garlic, minced
  • 3 tablespoons minced flat-leaf parsley
  • 24 to 30 small snails, rinsed and drained
  • 50 milliliters Alsacian Riesling wine
  • 1 teaspoon flour
  • 60 milliliters heavy cream
  • fine salt and freshly ground black pepper, to taste
  • For croutons: butter and baguette in 4-5mm thick slices
 
1) Preheat broiler
2) Melt the butter in a small frying pan over medium-low heat. Add the shallot, garlic, and half the parsley. Cook until the shallots are soft. Add the snails and continue cooking for a couple of minutes
3) In the meantime, butter the bread slices lightly on both sides and place on a baking sheet. Set aside
4) Add the wine to the snail mixture. Sprinkle with the flour and mix well. Increase the heat to high and cook for a couple of minutes. Do not let the sauce become too dry. Add the cream and continue cooking
5) In the meantime, toast the bread under the broiler until browned on both sides. Place two croutons on each heated serving plate
6) Season the snails with salt and pepper. Add the remaining minced parsley and mix. Divide the snails over the croutons. It is ready to serve immediately

Ref: Marie-Pierre Moine, Cuisine Grand-Mere, 2001, page 48


6) Zucchini Stuffed with Snails


  • 2 long zucchinis
  • 1 tablespoon butter
  • 1 tablespoon minced shallots
  • 50 milliliters dry white wine
  • 100 milliliters heavy cream
  • 1/2 teaspoon pureed garlic
  • fine salt and freshly ground black pepper, to taste
  • 12 small snails, rinsed and drained
  • 1 tablespoon minced fresh herbs, such as chives, parsley, and chervil
 
1) Using a channel knife, cut a spiral groove into the sides of the zucchinis for their entire length. Cut the zucchinis into 4-cm long sections. Discard the end pieces. Place the zucchini sections on a plate, cut end up, and steam for 10 minutes
2) In the meantime, melt the butter in a small frying pan over medium heat. Add the shallots and cook for a couple of minutes without coloring. Add the wine and increase the heat. Reduce the wine almost totally
3) Add the cream and garlic to the frying pan. Reduce heat, season with salt and pepper, and reduce until sauce-like, about 5 minutes. Add the snails and cook to heat through, about 3 minutes. Mix in the minced herbs
4) When the zucchini pieces are through steaming, remove them from the steamer and drain the pieces on absorbent paper. Using a demitasse, or other very small spoon, carefully scoop the centers out of the zucchini pieces
5) Place the hollowed-out pieces on heated serving plates, 4 per plate. Using a small spoon, place 3 snails into each opening. Spoon the extra sauce over the tops. It is ready to serve immediately

Ref: Guide Cuisine, April 1998, page 18


7) Snails and Spinach in Cream Served with a Hazelnut Cookie


  • 40 grams butter
  • 1 small shallot, minced
  • 28 to 36 small snails, rinsed and drained
  • fine salt and freshly ground black pepper, to taste
  • 2 cloves garlic, degermed, 1 minced, 1 cut in half
  • 150 milliliters heavy cream
  • 2 tablespoons finely minced parsley
  • 300 grams young spinach leaves, well washed

  • For tuiles:
  • 1 large egg white, slightly beaten
  • 35 grams all-purpose flour
  • 1 tablespoon olive oil
  • fine salt and freshly ground black pepper, to taste
  • 24 hazelnuts, peeled
 
1) For tuiles: preheat oven to 445 °F (230 °C). Using a wooden spatula, combine the egg white with the flour. Mix in the oil, salt, and pepper. Using the back of a spoon, spread the batter to form four 7-cm round disks on a baking sheet covered with a silicone pan liner. There may be extra batter. Place 1 hazelnut in the center of each disk and 5 nuts around the central one. Bake until the tuiles are brown around the edge, about 5 minutes. Cool slightly on a cooling rack before serving
2) Melt 20 grams of butter in a small saucepan over medium-low heat. Add the shallot and cook, without coloring, until soft. Add the snails and season with salt and pepper. Cook for about 1 minute. Add the minced garlic and cream, raise heat to high, and reduce for about 3 minutes. Add the parsley and plate immediately
3) At the same time as the previous instruction, melt the remaining 20 grams of butter in a wide frying pan over medium heat. Add the 2 garlic halves and the spinach. Season lightly with salt. Toss the spinach until it is barely wilted. Discard the garlic. Set the spinach aside, off the heat, until the snails are ready
4) To serve, place a 7-cm ring mold in the center of each of the heated serving plates. Drain the spinach, divide into portions, and fill the bottom of the rings. Place a fourth of the snails on top of each of the spinach piles. Spoon the sauce over the snails and around the spinach. Place a tuile on top of the snails. It is ready to serve immediately

Ref: Joël Cesari, as presented on Bon Appétit Bien Sur, France TV3, cited 4/28/3


8) Baked Snails and Rhubarb


  • 2 teaspoons butter
  • 20 grams minced shallots
  • 100 grams peeled rhubarb, cut into 3-cm long pieces
  • 25 milliliters water
  • 2 dozen large snails, well rinsed and drained
  • Pinch piment d'Espelette or cayenne
  • fine salt and freshly ground black pepper, to taste
  • 8 large fresh tarragon leaves, chiffonade
  • 1/2 egg yolk
  • 30 milliliters heavy cream
 
1) Preheat broiler
2) Melt 1 teaspoon butter in a small saucepan over medium heat. Add the shallots and cook for a couple minutes until soft but not colored. Add the rhubarb and water, cover, and cook for a couple of minutes until the rhubarb is cooked through. If the mixture is too wet, drain briefly through a strainer. Divide the rhubarb mixture between individual au gratin dishes
3) Melt the remaining teaspoon of butter in a small frying pan over medium-high heat. When the butter becomes brown and aromatic, add the snails. Season with salt, pepper, and piment d'Espelette or cayenne. Cook for a couple of minutes until the snails become crispy around the edges. Add the tarragon leaves and mix. Divide the snails over the rhubarb
4) Whisk egg yolk and cream together. Spoon a couple of tablespoons of the mixture over the snails. Place the dishes under the broiler until the custard is set and the edges are brown, about 3 minutes. It is ready to serve immediately

Ref: Guy Martin, Toute la cuisine, 2003, page 484


9) Pan-Fried Snails with Fried Cabbage


  • 1/2 small Savoy cabbage
  • 95 grams butter
  • 24 to 30 small snails, rinsed and drained
  • 1 clove garlic, peeled, degermed, and minced
  • 1 tablespoon finely minced flat-leaf parsley
  • fine salt and freshly ground black pepper, to taste
  • 100 milliliters dry white wine
  • 60 grams smoked bacon, cut into 2-mm strips
 
1) Preheat the oven to 175 °F (80 °C)
2) Separate 2 well-shaped outer leaves from the head of cabbage. Blanch the leaves in salted, boiling water for 2 minutes. Chill in an ice bath and dry well with absorbent paper. Melt 10 grams of butter. Line a baking sheet with parchment paper. Lightly brush the blanched cabbage leaves with butter and place on the baking sheet. Bake the leaves until they become translucent, about 1 hour
3) Core the remaining cabbage and cut the leaves into fine shreds. Set aside
4) Shortly before serving, melt 25 grams of butter in a small saucepan over low heat. Add the snails, garlic, and parsley. Cook for about 3 minutes. Season with salt and pepper. Add the wine and continue cooking for another 3 minutes. Remove the snails and keep warm in the oven
5) Raise heat under the sauce and reduce greatly. Off the heat, whisk in 10 grams of butter. Keep warm
6) In the meantime, cook the bacon in a small frying pan over high heat. Add 50 grams of butter. When melted, add the shredded cabbage. Season with salt and pepper. Cook the cabbage until well caramelized
7) To serve, place a 7-cm ring mold in the center of each of the heated serving plates. Divide the cabbage between the rings. Spoon half the snails over each cabbage portion. Carefully remove the rings. Spoon the sauce over and around the cabbage and snails. Carefully place one of the baked cabbage leaves over one edge of each arrangement. It is ready to serve immediately

Ref: Philippe Lamboley (ed), Saveurs & terroirs de Lyonnais, 1997, page 144


10) Snail and Almond Spread


  • 4 (about 50 grams each) fingerling potatoes
  • fine salt and freshly ground black pepper, to taste
  • 2 cloves garlic, peeled, halved, and germ removed
  • 20 grams chopped, blanched almonds
  • 12 grams flat-leaf parsley leaves
  • 55 milliliters olive oil
  • 20 small snails, rinsed and drained
 
1) Preheat oven to 390 °F (199 °C)
2) Wash and dry the potatoes. Cut each in half lengthwise. If a potato half doesn't sit flat with the flesh side up, trim a small amount off the skin side. Sprinkle the cut side of the potato halves with fine salt. Place the halves, skin side down, on a baking sheet and bake until tender, but not soft, about 20 to 30 minutes
3) In the meantime, place the garlic in a small saucepan with a little water over high heat. Blanch for 1 minute. Drain and repeat the process three more times. Cool the garlic in ice water. Drain well
4) Place the almonds, parsley, salt, pepper, and about two-thirds of the oil in the bowl of a small food processor. Process until smooth. Add the remaining oil and process again. Add the snails and process a third time
5) Spread a tablespoonful of the snail mixture on each of the potato halves and reheat for 2 minutes in the oven. It is ready to serve immediately

Ref: Fabrice Maillot, Bon Appétit Bien Sûr web site, cited 4/28/2
   
         
   
   
R E C I P E S