Snails with Walnuts

Escargots aux Noix

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

Walnuts can be a problem, because so often they’re either dry or old. French housewives have two tricks for reviving them: They soak them in sugared water or hot milk overnight or gently toast them in a skillet to release their natural oils.


  • 1 cup crème fraîche or heavy cream
  • 1 can ( ounces) snail


  1. Place the crème fraîche in a funnel lined with a paper coffee filter and let drain until reduced to ¾ cup, about 3 hours. Or boil the heavy cream until reduced to ¾ cup. Refrigerate until ready to use.
  2. Drain the snails and toss with the wine in a small bowl. Cover and refrigerate until ready to cook. Remove from the refrigerate about 30 minutes before you plan to