Yield: 2 Servings
Measure | Ingredient |
---|---|
12 \N | Snails |
\N \N | Some garlic |
\N \N | Salt and pepper |
1 ounce | Butter |
\N \N | SMITH-TWIDDY, Helen |
\N \N | Celtic Cookbook |
\N \N | Y Lolfa Cyf. |
\N \N | Talybont, Wales, 1979 |
\N \N | ISBN: 0 904864 50 2 |
Drop snails into boiling water. and boil for ½ hour. Take off shells and cut away the hard meats. Put meats into a greased pie dish. Cover with the butter pats and season. Cook for 10 minutes in hot oven. Serve with thin brown bread.
MM Format by John Hartman Indianapolis, IN Cro-Magnon@...
Posted to MM-Recipes Digest V4 #220 by cro-magnon@... on Aug 21, 1997