Hereford snails
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Fresh snails | |
| 3 | Carrots | |
| 2 | mediums | Onions |
| 2 | Cloves garlic | |
| 3 | Bouquet garni | |
| Ground black pepper | ||
| Salt | ||
| ¼ | pint | Sherry |
| 8 | ounces | Slightly salted English butter |
| 4 | ounces | Fresh parsley |
| 3 | Cloves garlic | |
| 8 | Shallots | |
| Salt | ||
| White pepper | ||
| White wine | ||
Directions
GARLIC BUTTER
Blanch the snails in boiling water for 5 minutes. Remove, drain and leave to cool. Remove the snails from their shells and set aside. To make the stock, wrap the chopped onions, garlic and carrots in a muslin bundle and add to two pints of boiling water with the salt and pepper, bouquet garni and sherry.
For the butter sauce: Soften the butter and finely chop the parsley, shallots and garlic. Mix well together with a little salt and white pepper.
Mix in the white wine.
Take a large clean snail shell, load with the snail meat then pack with the garlic butter.
Place the snails on a baking tray and cook for 10-15 minutes at 175C or gas mark 5. Watch to see when the sauce starts to bubble. At this stage turn off the oven and leave to stand for 1 minute before serving with crusty bread.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.