Petits Gris Farcis au Vin Rouge

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/ lb coarse salt

Method

Wash the snails as in the previous recipe.

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