Petits Gris Farcis au Vin Rouge

Name: Petits Gris Farcis au Vin Rouge (Stuffed snails in red wine)
Yield: Serves 4
Cuisine: French
Ingredients: 50 g/2 oz goose fat; salt and freshly ground pepper; 1 bouquet garni; 2 onions, chopped; 10 garlic cloves, chopped; 2 carrots, chopped; 100 ml/4 fl oz vinegar; 48 snails (or more if you wish); 50 g/2 oz fresh breadcrumbs; 100 g/4 oz bayonne ham, finely chopped; 250 g/9 oz sausage meat; 50 g/2 oz parsley, finely chopped; 1 tablespoon tomato purée; 1.5 l/2½ pt red wine; 700 g/1½ lb coarse salt

Stuffed snails in red wine

Preparation info

Serves
4

Difficulty
Complex

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

48 snails (or more if you wish)
700 g/1½ lb coarse salt

Europe
France
United Kingdom
Main course
Spring
Mediterranean

Method

Wash the snails as in the previous recipe.

Fill a saucepan with 5 l/8¾ pt water, put in the snails, carrots, half the onion, half the garlic and the bouquet garni. Season with salt and pepper