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To prepare them one has to put them in a wooden box with a grating at the bottom at about 15cm so the snails can't reach the ground. On the 1st evening you should wash them thoroughly under running water and repeat doing this the second and third evening - and then you let them dry for 3 whole days.
Traditional cooking of escargots is done in court bouillon. You let them cook for about one -one and a half- hour.
Court bouillon is made like this:
For each liter of water you use 1/2 liter white wine to which you add: parsley, onion, shallot, salt and pepper, laurel, thyme, clove and optionally mint or carrot or anethum.
After they're cooked you can freeze them or use them in your favorite recipes {Feel-good-000200BB}
Bon appetit!
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