48 fresh Roman Snails
Vegetable broth (dry white wine, 1 onion, carrots, shallots, soup green, parsley,
bay leaf, thyme, garlic, salt, pepper)
4 crushed garlic cloves
Parsley, chervil, salt and pepper
This recipe deals with live snails as its an ancient Roman recipe – of course nowadays you can used tinned!
Salt the for 1 hour in water. Clean them carefully with warm water and put them in boiling water. Cook them for 30 minutes, drip off, take them out of their shells and remove the bowel of each snail. Afterwards simmer them during 3 hours in the broth and cool them down. Clean all houses carefully. Then prepare a filling with butter, garlic shallots, parsley and chervil. The butter should not be overheated. Put a snail back and a bit of the filling into every shell. Finally put the snails for some minutes in the warm oven. Then serve them still warm to your guests