Name: Snails in a Ramekin with Ham
Yield: Serves 4
Ingredients: ½ cup mixed fresh herbs (thyme, tarragon, chives, and parsley); 4 fresh white mushrooms, chopped in ⅛-inch dice; ¼ cup ham scraps; 1 bay leaf; 3 cups vegetable stock or water; ½ cup chicken stock; 4 tablespoons chopped ham; 2 shallots, peeled, chopped; ½ tablespoon fresh tarragon leaves, chopped; 2 tablespoons melted butter; 24 snails; 4 rounds white bread, ½-inch thick, cut from center of slice to fit in ramekin; 1 tablespoon chopped fresh shallots; 4 tablespoons dry white wine; 4 tablespoons butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

I will not go into the last time I decided to eat snails that I had gathered from the wild instead of from a can (in a typically mad twist, Richard Olney gave me an old plastic toilet to store and clean them in), but do read about the hilarious wild snail experience of Clémentine in Clémentine in the Kitchen by Samuel Chamberlain, now republished by the