The grape snail is a gluttonous pest that can often be found on southern vineyards, in the forest, in the garden and just in the grass and trees. These large cephalopods are considered an exquisite delicacy and were exported from Russia to French restaurants at the beginning of the last century. You can cook them according to all gastronomic rules at home, only this will take some time, since before cooking the snail, you must first prepare it.
It is necessary
-
- Grape snails - 100 pieces
- Butter - 2 packs
- Wheat flour - 5 tablespoons
- White wine - 2 glasses
- Garlic - 1 head
- Onions - 2 pieces
- Butter - 300 g
Instructions
Step 1
It is required to cleanse the stomach and intestines of the snails from those plants that they had time to eat before they were caught. Rinse them in running water and make sure they are all alive. Place in a large metal saucepan, cover and leave for three days, sprinkling them with water occasionally to keep them from going into hibernation. On the first day, pour 3 tablespoons of wheat flour into the pan, on the second - one and a half, on the third do not feed them at all.
Step 2
Rinse the snails well in cold running water, put in a saucepan, sprinkle with lemon juice, cover with cold water and put the pan on fire. After boiling, boil them for 7-8 minutes.
Step 3
Drain the water and use a small fork to remove the snails from the shells. Rinse the sinks, put them in a saucepan, cover with baking soda and salt, set them to simmer for an hour, then rinse them again from the sand and place them on a paper tea towel to dry.
Step 4
In snails, remove the intestines with scissors, leaving one leg. Put them in a saucepan, put an onion, salt, cover with water and half of the wine and simmer for 1 hour over low heat.
Step 5
In a blender, cut the onion, peeled garlic cloves and a bunch of parsley, grind everything in mashed potatoes, very finely, salt. Mash the room temperature butter with a fork and whisk lightly with the contents of a blender bowl.
Step 6
Drain the water from the pan with snails, cool the snails. Put a little oil and herbs in each sink, then a boiled snail and seal the shell with another portion of oil on top, put them in containers with lids and send them to the freezer.
Step 7
When you are ready to serve them, preheat the oven, pour a layer of coarse salt into a baking dish, cover it with a sheet of foil and place the snails upside down with oil stoppers, making small indentations in the salt so that the shells do not turn over. Put the dish in the oven, and when the oil boils, take it out and serve the snails on the table right in it so that they stay hot longer.
