Catholic Recipe: Escargots
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.
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