Snails Parisian Style

By corlear

Escargots à la Parisienne

Ingredients

• snails
• dry white wine
• water
• onions
• carrots
• thyme
• bay leaf
• parsley
• salt
• pepper
• butter
• parsley
• shallots
• garlic
• lemon juice
• salt
• pepper

Preparation

Step 1

Blanch the snails in boiling water for 5 minutes. Remove them from the shells, wash them, and cook for 3 hours in a court-bouillon of dry white wine, water, onions, carrots, thyme, bay leaf, parsley, salt and pepper. Replace the snails in their shells with a mixture of butter, parsley, shallots, garlic, lemon juice, salt and pepper. Heat quickly in a hot oven and serve at once.