| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
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 butter |
| 4 |
oz |
Fresh parsley |
| 3 |
|
Cloves garlic |
| 8 |
|
Shallots |
|
|
Salt |
|
|
White pepper |
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 garlic butter. Place the snails on a baking tray and
cook for 10 - 15 minutes at 175C. Watch to see when the sauce starts to
bubble. At this stage turn off the oven and leave to stand for one minute
before serving with crusty bread.
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