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

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 (

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