| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Appetizers |
8 |
Servings |
INGREDIENTS
|
|
Canned or cooked snails |
|
|
Oil for frying |
|
|
Parsley sprigs to garnish |
| 2 |
|
Eggs, separated |
| 1 1/2 |
c |
Flour |
| 2 |
tb |
Olive oil |
|
|
Salt and pepper |
| 1 |
tb |
Olive oil |
|
|
Herbs |
|
2 |
Tbsp olive oil |
INSTRUCTIONS
Preparation time 1 hour 35 minutes including marinating. Cooking time 8
minutes. Ingredients:
60 Burgundy snails
100 petits-gris snails (canned or freshly cooked)
2 eggs, separated 1 1/2 cups flour
1 Tbsp olive oil First make the batter. Mix the egg yolks with the
flour and olive oil. Add a little warm water to give a smooth, creamy
consistency. Season and leave to stand. Just before using, gently fold in
the stiffly beaten egg whites. Drain the snails and marinade for 1 hour in
the olive oil and chopped herbs (parsley, tarragon, chives, and chervil).
Drop the snails into the batter by the handful, then remove them one by one
and drop into the hot frying oil (2 at a time in the case of petits-gris);
fry until golden brown, then drain on paper towels. Serve garnished with
fried parsley. White wines: Cassis, Coteaux d'Aix-en-Provence,
Saint-Joseph. [From "Larousse Traditional French Cooking."] Note: I can't
figure out how you can marinade 100 snails with only 1 tablespoon of olive
oil. - mkm
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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