A Basic Preparation for Snails (Escargots au court-bouillon)

By Craig Claiborne and Pierre Franey

Total Time
About 15 minutes
Rating
3(16)
Comments
Read comments

Featured in: Food; KEEPING PACE WITH SNAILS

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:18 - 60 snails
  • 18 to 60drained canned snails
  • ½cup coarsely chopped carrot
  • ½cup coarsely chopped onion
  • ⅓cup coarsely chopped celery
  • 4sprigs parsley, tied into a bundle
  • ½cup dry white wine
  • 1cup water
  • 5peppercorns
  • 1clove garlic, peeled
Ingredient Substitution Guide

Preparation

  1. Step 1

    This is a basic preparation for snails. The snails are cooked and drained before being used in other recipes.

  2. Step 2

    Combine all of the ingredients in a saucepan or skillet. Bring to the boil and let simmer for 10 minutes. Let cool and drain.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

3 out of 5
16 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.