Civet d’escargots

Name: Civet d’escargots (Snail Stew)
Yield: Serves 4
Cuisine: France
Ingredients: 2 tablespoons tomato purée; 1 bouquet garni; 2 bottles red wine; Stock; 3½ oz (100 g) lard; 3 oz (75 g) flour; 2 small red peppers, de-seeded and finely chopped; 4 dozen large prepared snails; 1 tablespoon vinegar; 1 small handful parsley, chopped; 2 oz (50 g) shelled walnuts, crushed; 2 tablespoons cherry eau de vie; 12 oz (350 g) mushrooms, sliced; 2 oz (50 g) butter; Salt and pepper; Salt and pepper; 3½ oz (100 g) raw ham, finely chopped; 5 oz (150 g) lean bacon, finely chopped; 6 cloves garlic, finely chopped; 3 onions, finely chopped

Snail Stew

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

3 onions, finely chopped
6 cloves garlic, finely chopped
5 oz (

Europe
France
Lauguedoc
Starter
Spicy
Mediterranean

Method

In a large saucepan fry the onions, garlic, bacon, ham and peppers with the snails in the lard until the onions are transparent. Dust with the flour and stir carefully. Add the wine and enough stock to cover. Add the tomato purée, bouquet garni, salt and pepper. Cover and simmer for 1½ hours.

Sauté the mushrooms in some of the butter and add to the mixture. Mix the crushed walnuts with