| 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.
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”