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A Basic Preparation for Snails (Escargots au court-bouillon)

18 to 60 drained canned snails
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped onion
13 cup coarsely chopped celery
4 sprigs parsley, tied into a bundle
1/2 cup dry white wine
1 cup water
5 peppercorns
1 clove garlic, peeled


This is a basic preparation for snails. The snails are cooked and drained before being used in other recipes. Combine all of the ingredients in a saucepan or skillet. Bring to the boil and let simmer for 10 minutes. Let cool and drain.

Source: cooking.nytimes.com