24 EDIBLE BRITISH MOLLUSKS. 



done, add the yolk of an egg, well beaten, and the juice 

 of a lemon, or some vinegar. 



The following are Spanish recipes for cooking them : — 



Snails with Parsley — Caracoles con Perejil. — Take a 

 slice of crumb of bread, soak it in vinegar and water, 

 pound it in a mortar with garlic, salt and pepper, parsley 

 and mint; add oil drop by drop, turning the pestle the 

 whole time in the same direction ; put the snails which 

 have been already boiled, and taken out of their shells 

 into this, and either serve cold or fry the whole together. 



Ragout of Snails — Guisado de Caracoles. — Soak the 

 snails in salt water, then wash them in two or three 

 waters; take thyme, marjoram, bay -leaves, and salt, 

 and fry them with chopped onions in butter or oil; boil 

 the snails, and take them out of their shells, or, if you 

 prefer it, put them, shells and all, into the butter, and 

 fry them. Let them be served as follows : — Soak a 

 piece of bread in vinegar and water, and pound it in a 

 mortar with a clove of garlic, a little pepper, salt, pars- 

 ley, and mint, chopped very fine ; add oil drop by drop, 

 turning the pestle all the time till it is quite a smooth 

 paste, and place it round the dish, putting the snails in 

 the centre. 



Winter Soup. — Place the snails in boiling water for a 

 few minutes, when they will easily come out of the shell. 

 A little bit of hard matter is to be taken from the head, 

 then stew them for a long time in milk.* 



Another Recipe from the same i'OMrce.— Scald the 

 snails to get rid of their shells, and then fry them with 

 a few crumbs of bread, and a little seasoning, viz. pep- 

 per, salt, and a finish of fine herbs, or stew them with 

 white or brown sauce.t 



* ' Life in Normaucly,' toI. ii. p. 24. f Vol. ii. p. 62. 



