French snails
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A homemade recipe of French snails with the traditionally garlic and parsley butter. This is a classic French dish that you can find in restaurants all over France. The recipe use Madeira jelly, but if you can´t find any it is possible to use normal jelly and add some Madeira abstract. That way you still get the perfect taste of your snails.
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Ingredient List for 6 servings:
40 Snails
40 Snail shells
20 gr Parsley
30 gr Garlic
2 Onions
2 gr Pepper grains
1 pinch Salt
1 bag Madeira jelly
500 ml Water
6 Baguettes
Oven temperature:
250 degrees Celsius
Instructions:
Chop the Garlic and onion in very small pieces, they should almost be crushed in the texture.
Chop the parsley in very small pieces, the same way like the garlic and onions.
Stir with a fork the butter in a bowl together with the salt, parsley, garlic and onions.
Sprinkle the pepper grains over the mixture with a pepper mill, and stir with the fork. Place the butter in the fridge.
Pour the water and the bag of Madeira jelly in a casserole, when it starts to boil take the casserole away from the stow.
Pour the liquid in a wide bowl or a deep plate. Place it in the fridge for two-three hours.
Wash the snails and cut away the tendons and fat, then dry them and place them in a bowl.
Wash the snail shells and dry them.
Take out the jelly and the butter from the fridge.
To try if you need to add some more butter, salt or parsley, you can melt a some jelly together with some butter.
Start to put some jelly in the snail shells , continue with the snail and end with some butter.
Arrange the shells in snail plate or on a oven form.
Preheat the oven at 250 degrees Celsius.
Place the snails in the middle of the oven for approx five to ten minutes. They are ready when the butter becomes foamy in the texture.
Take the snails out from the oven and serve straight away. Serve them together with French baguettes.
The way to eat snails is to pour the snails on a small piece of baguette, make sure you do not burn yourself of the warm butter or the snails. The butter that is on the plate is soaked up with a piece of baguette, so no butter is wasted.
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