Label
All
0
Clear all filters
Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About
Making snails edible is not easy. The process begins with the starving of the snails for 7 to 10 days until they have been purged of anything toxic they may have eaten. This is done in a box with holes which give them air and through which water can be poured at intervals to keep them moist. For the final two days the condemned snails eat a hearty meal of flour to plump them up. They are then soaked and tossed in sea salt to draw out any sticky unpleasantness, before their execution in a boiling vat of water flavoured with a sharp white wine or wine vinegar, bay leaves, salt, peppercorns and thyme or rosemary, in which they are left to simmer for two hours. They then have to be drawn from their shells and have their stomach sacs removed.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title