Snails in a pot

Name: Snails in a pot (Cassolette d’escargots)
Prep time: 40 min
Cook time: 1 h 45 min
Total time: 2 h 25 min
Yield: Serves: 4
Cuisine: French
Ingredients: 2 carrots, diced; ½ tsp dried Provençal herbs; 2 onions, thinly sliced; about 48 prepared canned snails, without shells; salt and freshly ground black pepper; bunch of fresh parsley, chopped; 85 g (3 oz) lardons; 2 lamb’s or calf’s feet; 4 slices toasted French bread, to serve; 250 ml (9 fl oz) white wine

Cassolette d’escargots

Preparation info

Serves:
4

Difficulty
Medium
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!

Ingredients

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

Europe
France
Languedoc-Roussillon
Main course
Mediterranean
Spring

Method

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,