Snails "The Torments of Celibacy"
6 servings
90 minutes
Recipe from the book "What Parisians Eat" by Anne Martinetti
1
Wash the snails with water mixed with salt and vinegar, then immerse them in boiling water for 5 minutes. Remove the snails from their shells and use a small knife to remove any protruding insides. After this, the snails are ready for further culinary processing.
- Snails: 48 pieces
- Salt: to taste
2
Wash the celery and leeks, peel 2 onions, shallots, and garlic, and chop finely. Peel the last onion and insert a clove into it.
- Leek: 1 stem
- Onion: 3 heads
- Shallots: 3 heads
- Garlic: 2 cloves
- Carnation: 5 piece
3
Melt half of the butter in a cocotte, add garlic and shallots. Place the snails and keep on very low heat for about 10 minutes. Add onion, celery, and white wine. Add 500 ml of water, put in a bouquet garni, onion with cloves, salt and pepper to taste. Leave on low heat for about 1 hour.
- Butter: 100 g
- Garlic: 2 cloves
- Shallots: 3 heads
- Snails: 48 pieces
- Onion: 3 heads
- Celery stalk: 1 piece
- Dry white wine: 500 ml
- Bouquet garni: 1 bunch
- Carnation: 5 piece
- Salt: to taste
- Ground black pepper: to taste
4
Melt the remaining butter in another pot, add flour, and whisk vigorously. Pour 500 ml of broth from the pot with snails and gradually add it to the pot, stirring continuously to achieve a smooth white sauce.
- Butter: 100 g
- Wheat flour: 50 g
5
Before serving, you can optionally place the prepared snails back in their shells. Drain the vegetables, chop them, and add to the sauce.
- Parsley: 40 g
6
Sprinkle the snails with finely chopped parsley. Serve with white sauce. Optionally, the sauce can be served separately.