Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Place the snails in a highly aromatic court bouillon made with equal parts white wine and water. Depending on their size, snails require from 1½ to 3 hours of simmering to tenderize them. Cool the cooked snails in their liquid and return them to their shells for serving or place them in a small crock with warm garlic butter.