Hereford snails
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
20 | Fresh snails | |
3 | Carrots | |
2 | mediums | Onions |
2 | Cloves garlic | |
3 | Bouquet garni | |
Ground black pepper | ||
Salt | ||
¼ | pint | Sherry |
8 | ounces | Slightly salted English butter |
4 | ounces | Fresh parsley |
3 | Cloves garlic | |
8 | Shallots | |
Salt | ||
White pepper | ||
White wine |
Directions
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.
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Carlton Food Network
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