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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