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Receta Hereford Snails

by Global Cookbook

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

1. 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.
2. 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.
3. Fold in the white wine.
4. Take a large clean snail shell, load with the snail meat then pack with the garlic butter.
5. 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.

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