Snails Bourguignonne

By corlear

Escargots à la Bourguignonne (S. F.)

The snails are even better prepared the day before. This recipe has been followed by several generations and always with success.

Ingredients

• For the stuffing:
• 100 snails
• vinegar
• salt
• pepper
• white wine
• 1 onion
• 2-3 cloves of garlic
• 1 carrot
• bouquet garni
• a piece of pork fat
• 13 oz. butter
• finely chopped parsley
• a little chervil
• 4 or 5 cloves of garlic (depending on size and taste)
• 2 shallots
• a small slice of chopped raw pork fat
• salt
• pepper
• juice of 1 lemon

Details

Servings 100

Preparation

Step 1

Wash the snails several times in fresh water and brush them to remove the dirt. Soak them 1-2 hr. in vinegar and salt and wash them again. When they are completely clean, cook them at a rolling boil in a large pan of water with a handful of salt about 5-6 min.

Remove the pan from the fire and take the snails from the water 1 at a time, to remove them from the shells with the point of a knife. Cut off the black end, wash well in fresh water several times to remove whatever slime remains, and drain in a sieve.

Cook the snails 2 hr. or more with white wine, a little water, salt, pepper, 1 onion, 2 or 3 cloves of garlic, I carrot, bouquet garni, and a piece of pork fat. Be sure that the snails are well cooked, or they won’t be good. Drain them in a sieve, then on a cloth.

To make a stuffing for 100 snails, take: 13 oz. butter, finely chopped parsley with a little chervil, 4 or 5 cloves of garlic (depending on size and taste), 2 shallots, a small slice of chopped raw pork fat, salt, pepper, juice of 1 lemon.

Chop and mix well together. The snail shells should be perfectly clean both inside and out, drained and dried.

Take a little of the stuffing and place it in the bottom of the shell, put in the snail, and then some more of the stuffing to fill the shell. Place them in special baking dishes, slide them into the oven for a few minutes, and serve.