Snail Recipes

Alicia Said:

Has anyone got a recipe for the communal garden snail ?

We Answered:

I ate the common garden snail and it was very nice... however you won't have it ready for tonight as you need to purge it (of its poo etc)
First you feed it for 5 days just lettace and then 2 days of starving it (but make sure the have water)
After that you can cook!

Boil some hot water in a pan and drop the snails in. Let the boil for about a minuite then remove from pan and shells.

Now heat some butter , Garlic, and Pepper in a frying pan, add the snails and cook off for about another minuite!

Serve on green salad - delish!

Glen Said:

I'm looking for a garlic & cheese snails recipe?

We Answered:

It's the cheese part that's throwing me off. I have a few escargot recipes, but none of them include cheese.

escargots au beurre dâ€™anchois

50 grams soft, unsalted butter
2 fillets anchovies, chopped and mashed
1/2 teaspoon garlic puree
leaves from 1 sprig flat-leaf parsley, minced
1/2 teaspoon lemon juice
1/2 teaspoon pastis
fine salt and freshly ground black pepper, to taste
2 dozen, large (about 125 grams) escargots de Bourgogne, well rinsed and drained
100 milliliters dry white wine

1. Combine the butter, anchovies, garlic, parsley, lemon juice, pastis, salt, and pepper. Flatten between two sheets of paper and chill in the refrigerator.
2. Preheat the oven to 450 Â°F.
3. Rinse the snails in a couple of changes of water. Drain. Simmer the snails in the wine for about 10 minutes. Drain and reserve.
4. Arrange snails in small gratin dishes. Top each with half of the anchovy butter. Bake for 6 minutes, or until snails are warm and the butter is melted.

Jon Said:

i need a recipe for french snail?

We Answered:

You can buy snails in a can from gourmet food stores, the garden varieties are poisonous. Often the tins will come with six or twelve shells. Open the can and drain off the liquid and leave the tap running in the can to rinse off the brine. Make up some garlic butter, say two sticks of butter and a teaspoon of crushed garlic (depending on how strong it is) with a pinch of salt and some chopped chervil and parsley. Chill the butter til it is just pliable. Put a little in each shell and then place a snail in each shell. Top with the butter to fill the shell. Chill. To cook, place some rock salt in a pan so the shells won't fall over and won't burn. Heat until the butter is bubbling and serve on a a bed of rock salt to stablise the shells with a fork similar to an oyster fork. Yum.

Rosa Said:

Does anyone know of any good German recipes?

We Answered:

Main dish, side, dessert? What do you need to make? A good main dish would be sauerbraten. I don't have my recipe with me but this one below looks good. Prepare ahead because the meat marinates for 3 days. If you're doing a dessert, how about apple strudel?

SauerbratenPrep Time: 30 min Inactive Prep Time: 72 hr 0 min Cook Time: 4 hr 20 min Level:
Easy Serves:
4 to 6 servings 2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

Sherri Said:

Does anyone have a recipe for a small pastry called a snail?

We Answered:

Try a simple Y! Search, using the box at the top of this screen and hitting the yellow "WEB SEARCH" button. There are lots of recipes out there for this, both as cookies and as yeast pastries.

Allan Said:

what are some recipes for french food to be made for 21 people?

We Answered:

Madeleine Cookies

Madeleine cookies are small scallop shaped cakes popular at tea-time in France. They make popular snacks with kids and are often dipped in a hot drink. Below you'll find a madeleine cookies recipe that is very quick to make and gives good results.

Shaping Madeleines

Although there are no shortage of commercial madeleine cookies in France, people do make their own.

All you need is a special madeleine pan to shape the cakes into scallop shell shapes.

This Madeleine cookies recipe will make a nice treat to serve at a tea party or just to have something fun and French for a snack. And don't worry, they couldn't be easier to make!

* 3 eggs
* 3/4 cup sugar
* 1 teaspoon vanilla
* 1/3 cup milk
* 2 cups flour
* 1 teaspoon baking powder
* 6 tablespoons butter, melted and cooled

Beat the eggs with the sugar, vanilla and half of the milk until thick and light yellow. Add the flour and baking powder bit by bit and continue mixing until smooth. Stir in the rest of the milk and the melted butter.

Carefully grease your madeleine tray if necessary. Spoon about two tablespoons of batter into each mold. Bake for 15 minutes at 375Â°F. Cool on a rack.

Makes 24 madeleines.

You could flavor your madeleines with different things, perhaps orange or lemon zest. A dusting of powdered sugar would look nice as well.

DRINK
# ThÃ© au Lait - Tea with a small pitcher of hot milk too.

# Tisane - Herbal tea. Popular herbal teas in France include verbena, lime flower, mint, chamomile, and sage.

Snail Recipes

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