A BASIC PREPARATION FOR SNAILS (ESCARGOTS AU COURT-BOUILLON)

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

Provided by Craig Claiborne And Pierre Franey

Time 15m

Yield 18 - 60 snails

Number Of Ingredients 9

18 to 60 drained canned snails
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped onion
1/3 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

Steps:

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.

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