Inicio » Recetas » Hereford Snails

Receta Hereford Snails

Name: Hereford Snails
Ingredients: 20 x Fresh snails; 3 x Carrots; 2 med Onions; 2 x Cloves garlic; 3 x Bouquet garni Grnd black pepper Salt; 1/4 pt Sherry; 8 ounce Slightly salted English butter; 4 ounce Fresh parsley; 3 x Cloves garlic; 8 x Shallots Salt White pepper White wine

de Global Cookbook

Add a photo

click to rate

0 votos | 989 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

20 x Fresh snails
3 x Carrots
2 med Onions
2 x Cloves garlic
3 x Bouquet garni Grnd black pepper Salt
1/4 pt Sherry
8 ounce Slightly salted English butter
4 ounce Fresh parsley
3 x Cloves garlic
8 x Shallots Salt White pepper White wine

Direcciones

Blanch the snails in boiling water for 5 min. Remove, drain and leave to cold. Remove the snails from their shells and set aside. To make the stock, wrap the minced onions, garlic and carrots in a muslin bundle and add in to two pints of boiling water with the salt and pepper, bouquet garni and sherry.
For the butter sauce: Soften the butter and finely chop the parsley, shallots and garlic. Mix well together with a little salt and white pepper.
Fold in the white wine.
Take a large clean snail shell, load with the snail meat then pack with the garlic butter.
Place the snails on a baking tray and cook for 10-15 min at 175C or possibly gas mark 5. Watch to see when the sauce starts to bubble. At this stage turn off the oven and leave to stand for 1 minute before serving with crusty bread.