244 EDIBLE BRITISH MOLLUSCA. 



their shells, then stewed in a saucepan with some fresh 

 batter and parsley ; or else the snails, after they have 

 been taken out of their shells, and are three parts 

 cooked, are put into a saucepan with a little water and 

 some butter, or with some broth, adding a little salt, 

 p.epper, white wine, or vinegar. When they are cooked 

 and tender, pour over them a thickening of yolks of 

 eggs with chopped parsley; the addition of nutmeg 

 and lemon-juice makes them more savoury. 1 * 



The inhabitants of Central France use several sauces 

 for snails, and the four principal are the following, ac- 

 cordiug to Dr. Ebrard, viz. : 



"L'ayoli, or ail-y-oli, of Languedoc; a paste made 

 with olive oil and pounded garlic." 



" L'ailladO) of Gascony; a most complicated sauce of 

 garlic, onions, chives, leeks, parsley, &c., with spices, 

 cloves, and nutmeg, the whole thickened with oil." 



" La limassade, of Provence, called La vinaigrette in 

 Paris." 



"La cacalaousada, of Montpellier, composed of flour, 

 ham, sugar, &c. At Bordeaux the aillada is softened 

 with a mixture of bread, flour, and yolk of egg, boiled 

 with milk." 



Stuffed snails are also considered very good. A fine 

 stuffing is made with snails previously cooked, fillets 

 of anchovies, nutmeg, spice, fine herbs, and a liaison 

 of yolk of eggs. The snail-shells are filled with this 

 stuffing, then placed before the fire, and served very 

 hot. In some countries Blainville states, that snails 

 are eaten, smoked and dried. 



* Dr. fibrard. 



