Click here to advertise on CatholicCulture.org

Catholic Recipe: Escargots

    INGREDIENTS

  • snails
  • salt
  • parsley
  • bay leaves
  • thyme
  • sliced onion
  • cognac or other brandy
  • salt and pepper
  • Garlic Butter
  • Details

  • Prep Time: 4 hours
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: France

Also Called: Snails

In Paris on the feast of St. Lawrence, the fair of St. Laurent opened at the Halles, or market and lasted for 8 days. There is quite a demand for the French delicacy of snails.

DIRECTIONS

Snails are cooked for about half an hour in rapidly boiling salted water. Drain in a colander, remove the snails from the shells (which are reserved), and remove intestines. Then place the snails in another kettle, add a bouquet garni made of parsley, bay leaves, and thyme, a sliced onion, and a glass of cognac or other brandy. Cover with cold water, season with salt and pepper and, tightly covered, simmer for about three hours.

In the meantime scrub the shells and dry them thoroughly. Place a snail in each and cover the opening with garlic butter. Arrange the snails on a baking tin and place them in a medium-hot oven until the butter begins to run and the snails are heated through. The snails are served, ring-shaped, on a large platter without any garnish.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Round Trip to the present moment: a Catholic jazz artist's latest offering April 22
Easter with the Pope April 21
Smaller Church, Bigger Faith, 3: Ecclesiastical Discipline April 17
The Holy Spirit and Evangelization: A Primer April 16
Journey to the Sun: A Strange Biography of Junípero Serra April 16

Top Catholic News

Most Important Stories of the Last 30 Days
Pope Francis: Easter Vigil homily (full text) CWN - April 20
Pope Francis's Easter Message 'Urbi et Orbi' (To the City and the World): full text, link to video CWN - April 20