Snails in a pot

Cassolette d’escargots

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      2 hr 30

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

This recipe delivers a rich and unusual little casserole of tasty snails, and Laure always puts it on the menu in the spring, as that is the new snail season; the garden is productive at that time, so the snails come out in abundance!


  • 2 lamb’s or calf’s feet
  • ½ tsp dried Provençal herbs
  • 2


Wash the lamb’s or calf’s feet, place in a pan, cover with water and bring to the boil for 3 minutes. Drain and change the water, add the Provençal herbs and bring to the boil again, then cover and simmer for 30 minutes.

Add the carrots, onions, lardons and white wine and simmer for a further 1 hour. The liquid should reduce to a rich binding stock. Remove the lamb’s or calf’s feet and,