Ingredients:
Preparing the snails:
Blanch in boiling water for 5 minutes. Rinse several times in clear water. In a large bowl of water mixed with 2 tbsp of vinegar, clean the snails with the help of a small brush (a toothbrush is good). Rinse in clear water again.
Prepare the court-bouillon (broth):
2 litres chicken broth
250 ml dry white wine
1 small onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 bunch parsley, chopped
1 bay leaf
A few sprigs of thyme
Salt and pepper
Chop the onion, celery, carrot and parsley, add in a large saucepan with the wine and broth. Add bay leaf, thyme, salt and pepper. Bring to a soft boil. Place snails in pot, the broth should cover snails entirely. Cover and cook them on a low heat for 2 hours. Let the snails cool in the broth. Use a small ‘snail’ fork to remove the snails from their shells. Insert the fork to separate the meat from the shells, twisting the shells away from the meat to separate. Discard (just tear with your fingers) the ‘twisted’ past of the snail (intestines). If you are  cooking a recipe with shelled snails, return the snail back in its shell. Just push it back in with a small fork or use your index finger. If you are cooking the snail’s flesh, just set aside on a plate or prepare for freezing storage in a ziplock bag.

Escargots à la Bourguignonne
For 7 dozen snails (84 snails)
250 g butter (at room temperature)
4 garlic cloves
1 shallot
1 bunch of parsley
1 tbsp fleur de sel/ coarse salt
1 tsp ground black pepper
1 pinch ground nutmeg
In a food processor, mix garlic and shallots for 2 minutes. Add parsley, salt, pepper and nutmeg and mix 1 minute. Add butter (at room temperature) and mix 30 more seconds until you get a smooth paste. Place a small piece of garlic butter (approx 1 tsp depending on size of snail) inside snail. Arrange snails in an appropriate dish and place them in a preheated oven at 200°C degrees for about 5-8 minutes and serve.

Escargots à la Bordelaise
For 9 dozen snails
450 g sausage meat
150 g ham (cut into small squares)
5 small shallots
2 garlic cloves
A handful of parsley
1 kg tomato passata
½ l red wine
½ l chicken broth
2 tbsp flour
Olive oil (for frying)
Salt and pepper
1 pinch chilli powder
In a large pan, heat olive oil and add minced garlic and shallots . Cook until soft and slightly golden, about 3 minutes. Add sausage meat, ham and parsley and continue to cook until browned. Take the pan off the heat, add 1 tbsp of flour and mix well. Return to heat, add tomato passata, mix well, cover and cook on a low heat for 15 minutes. Add chicken broth, red wine, salt, pepper and chilli. Cover and cook for a further 15 minutes. Add shelled snails and cook for 10 minutes on a very low heat. Serve immediately.

Escargots aux cèpes
300 g cleaned and coarsely chopped cèpes mushrooms
300 g deshelled snails
1 garlic clove (sliced)
A bun of parsley, finely chopped
Butter (for frying) or garlic butter (see previous recipe)
Salt and pepper to taste
Clean and slice mushrooms coarsely. Heat a frying pan on a medium heat. When the pan is very hot, add the mushrooms, without any fat. Fry for 1-2 minutes, stirring constantly. Set aside and drain if necessary. Melt garlic butter (see previous recipes) in frying pan, sauté snails (deshelled) for 2-3 minutes. Return mushrooms to pan, stirring constantly. On a high heat, add chopped parsley and garlic, salt and pepper, mix well for 10 seconds. Serve immediately.















PHẦN 3

Escargots in Herbed Cream




Total Time: 35 mins
Prep Time: 20 mins
Cook Time: 15 mins
Ingredients:
4 -6 tablespoons creme fraiche (or sour cream)
5 -6 mushrooms, white, fat, finely chopped
1 small onion, finely chopped
7 ounces escargot (canned, undrained, 200g)
2 tablespoons parsley, finely chopped
2 tablespoons chervil, finely chopped (optional)
2 tablespoons chives, finely chopped
2 teaspoons garlic, finely chopped (or to taste, but use a lot)
1 tablespoon butter
good pinch flaked sea salt
1/2 teaspoon coarse black pepper

Directions:

 1
Put the crème fraiche, finely chopped mushrooms and finely chopped small onion in a pot. Heat on high until it starts bubbling. Stir well, fairly often, and then turn heat down a little.
2
Cook that about 10 minutes, when the onion should be soft, the mushrooms cooked, and the cream sauce reduced.
3
In the meantime, open the can of escargots and rinse them in a sieve, and shake them to dry a little. You've also chopped the herbs.
4
Now add the escargots, herbs, garlic, butter, salt and pepper to the pot.
5
Stir through, and simmer for about 2 minutes until the escargots/snails are heated through.
6
I like to serve this in individual ramekins, with a nice bread roll or French bread, or freshly made bread. And it can stand waiting in a warming oven.
Burgundian Escargots With Spaghetti




Total Time: 55 mins
Prep Time: 35 mins
Cook Time: 20 mins
Ingredients:
12 -16 ounces spaghetti (dry weight, 400-500g)
5 tablespoons olive oil
1 sweet onion, quite large, chopped
1/2 lb mushroom, cleaned and stalks trimmed*
4 anchovy fillets, straight from the tin, not rinsed, chopped
1 tablespoon garlic, finely chopped (or more, to taste)
2 teaspoons cornstarch or 2 teaspoons cornflour
2 tablespoons lemon juice (freshly squeezed, or use lime juice which is even better)
1 cup creme fraiche (or thick sour cream)
14 ounces snails (usually 2 x 200g tins for me, i.e. 400 g)
3 tablespoons parsley, finely chopped
1/2 cup walnuts, toasted in a pan, chopped
4 tablespoons parmigiano-reggiano cheese (or Pecorino)
1 tablespoon black pepper, coarse (or more)
1/2 teaspoon salt (to taste)

 Directions:

 1
Put a fairly deep serving dish in a warming oven to heat.
2
Fill a large pot with water, add salt, and put on to boil for the pasta.
3
Heat the oil and fry the onion until pale yellow. Slice the mushrooms and add. (You can use any type of mushrooms available to you).
4
Keep the heat quite high and let the mushrooms cook through. If there is still liquid left in the pot, just leave it. Pull of heat for a moment.
5
Don't rinse the anchovies: take out of the oil and chop. The taste will not be discernable in the end product. Add the chopped anchovies to the onion and mushrooms, add garlic, and stir through.
6
Mix the cornflour into the lemon or lime juice in a small bowl.
7
Reduce heat of your stove plate, and add the crème fraiche with the cornflour-lemon juice. Stir in; heat should now be low.
8
Add the drained snails and stir through until everything is hot and the sauce comes to a bare simmer and thickens.
9
Remove from heat and carefully fork in the parsley, walnuts, Parmesan and pepper. Add salt, stir, and taste: it might need more salt. You might also want to add more lemon juice.
10
*Walnuts: chop coarsely and roast briefly in a small pan.
11
Cover with a lid, pull aside, and now cook the spaghetti until al dente -- usually no more than 8 - 11 minutes. 
12
Drain the spaghetti in a colander, then top back into its large pot. Add the snail sauce and fold in well and evenly.
13
Take out the warmed serving dish, and tip in the whole lot.
14
You could carve over more parmesan shavings, scatter with extra parsley, and sprinkle with finely chopped spring onions.

Escargots Gratinés








Total Time: 50 mins
Prep Time: 10 mins
Cook Time: 40 mins
Ingredients:
1 (4 ounce) can escargot (medium)
1 (10 ounce) can consomme
1 bay leaf
3 garlic cloves, crushed
1/2 cup butter
1 cup grated mozzarella cheese or 1 cup swiss cheese

 Directions:

 1
Drain and rinse the escargots.
2
Put escargots, bay leaf and consommé in sauce pan.
3
Simmer for 40 minutes without covering.
4
Drain the escargots.
5
Meanwhile melt butter and add the crushed garlic; set aside.
6
Spoon escargots in garlic butter and let rest 2 hours on counter.
7
Place escargots in each hole of escargot dish.
8
Spoon on garlic butter.
9
Cover with grated cheese.
10
Set under broiler for 5 minutes.
11
Serve with toasts.

 servire con vino bianco
ingredienti (per 2 persone)
-12 lumanche - carcasse congelate
-12 funghi grandi
-2 spicchi di aglio
-1 cipolla
-il prezzemolo
-3 cucchiai di burro