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

By Craig Claiborne and Pierre Franey

Total Time
About 15 minutes
Rating
3(16)
Comments
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Featured in: Food; KEEPING PACE WITH SNAILS

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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
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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.

Ratings

3 out of 5
16 user ratings
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