Hereford Snails Recipe
Servings: 1
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
Directions
- 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.
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