2162 To Prepare Snails

Select snails which are closed and with a knife remove the calcareous membrane covering the opening of the shell. Wash the snails well in a few changes of water and then place them in a container with coarse salt, some vinegar and a pinch of flour. Allow them to disgorge and cleanse themselves for approximately 2 hours then rewash well in plenty of cold water so as to remove all traces of mucous. Cover with water, bring to the boil and simmer for 5–6 minutes.

Refresh the snails in cold water and drain well; extract the snails from their shells and discard the black part (Cloaca) from the tail end. Place the snails in a pan and well cover with half white wine and half water; add a little sliced carrot, onion and shallot, a large Bouquet garni and 8 g (⅓ oz) salt per 1 litre (1¾ pt or 4½ U.S. cups) of liquid. Bring to the boil and simmer very gently for at least 3 hours. Allow the snails to cool in the cooking liquid.