
Snails of Unmarried Flour
Main Dishes | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Recipe from the book 'What Do New Yorkers Eat?' by Anne Martin.
Ingredients
- Snails - 48 pieces
- Butter - 3.5 oz
- Wheat Flour - 1.8 oz
- Dry White Wine - 17 fl oz
- Leek - 1 stalk
- Shallot - 3 heads
- Onion - 3 heads
- Garlic - 2 cloves
- Celery stalk - 1 piece
- Clove - 5 pieces
- Parsley - 1.4 oz
- Bouquet Garni - 1 bunch
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Rinse the snails in water with added salt and vinegar, then submerge them in boiling water for 5 minutes. Remove the snails from their shells and use a small knife to remove the protruding internal parts. After this, the snails are ready for further culinary preparation. There is also a quicker option – to buy frozen or canned snails.
Step 2
Rinse the celery and leeks, peel 2 onions, shallots, and garlic, and finely chop them. Peel the last onion and insert a clove into it.
Step 3
Melt half of the butter in a cocotte, add the garlic and shallots. Add the snails and keep on very low heat for about 10 minutes. Add the onion, celery, and white wine. Pour in 500 ml of water, add the bouquet garni, the onion studded with cloves, salt, and pepper to taste. Let it simmer on low heat for about 1 hour.
Step 4
Melt the remaining butter in another pot, add the flour, and whisk vigorously. Pour 500 ml of the broth from the pot with the snails into a measuring cup and gradually add it to the pot, stirring continuously until a smooth white sauce is achieved.
Step 5
Before serving, the cooked snails can be placed back into their shells if desired. Drain the vegetables in a colander, chop them, and add to the sauce.
Step 6
Sprinkle the snails with finely chopped parsley. Serve with a white sauce. If desired, the sauce can be served separately.
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