| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | Rustie’s, Real, Cooks | 1 | servings | |
INGREDIENTS
| 20 | Fresh snails | |
| 3 | Carrots | |
| 2 | md | Onions |
| 2 | Cloves garlic | |
| 3 | Bouquet garni | |
| Ground black pepper | ||
| Salt | ||
| 1/4 | pt | Sherry |
| 8 | oz | Slightly salted English butter |
| 4 | oz | Fresh parsley |
| 3 | Cloves garlic | |
| 8 | Shallots | |
| Salt | ||
| White pepper | ||
| White wine |
INSTRUCTIONS
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 http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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