34 Snails in Pots with Croûtons

Name: Snails in Pots with Croûtons
Yield: For four people
Cuisine: French
Ingredients: 1 bouquet garni; 1 onion, peeled and sliced; pepper; 2 teaspoons salt; 500 ml (scant pint) water; 2 litres (3½ pints) water; 1 carrot, peeled and sliced; 500 ml (scant pint) dry white wine; 48 fresh snails; 1 handful of flour; 1 handful of coarse salt; 60 g (2 oz) ham, diced; 200 g (7 oz) cooked tomato pulp; 50 g (1¾ oz) butter; 48 little rounds of white bread, 1.5 cm (¾ inch) across, 3 mm (1/10 inch) thick, cut with a pastry-cutter; 20 g (¾ oz) ground almonds (optional); 2 turns of the peppermill; 1 pinch nutmeg; 40 g (1½ oz) button mushrooms, diced; 400 g (14 oz) butter; 40 g (1½ oz) peeled garlic; 100 g (3½ oz) fresh parsley; 1 teaspoon Dijon mustard

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Escargots en pots aux croûtons ‘Little tops of golden fried bread cover delicious snails’

Ingredients

Main ingredients

48 fresh snails
1 handful of coarse salt
1 handful

Europe
France
Starter
Mediterranean

Method

Preparing the snails

Remove the operculum or lid with a small knife.
Let the snails rest for 2 hours in a basin with the salt and flour, stirring them regularly.
Wash them several times.
Bring the 2 litres (