26 EDIBLE BRITISH MOLLUSKS. 



dish, which is made for the purpose, and they must be 

 warmed till the butter melts. Thus prepared, snails 

 sell at Dijon from 5 to 10 centimes apiece.* 



Another method of cooking Snails. — In the north and 

 east of France, Helix pomatia, or Helices vigneronnes, the 

 apple or vine snails, are boiled in water and taken out 

 of their shells, then stewed in a saucepan with some 

 fresh butter 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, 

 pepper, 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.* 



The inhabitants of Central France use several sauces 

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

 cording 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, etc., with spices, 

 cloves, and nutmeg, the whole thickened with oil. 



La Ihnassade, of Provence, called La vinaigrette in 

 Paris. 



La cacalaousada, of Montpellier, composed of flour, 

 ham, sugar, etc. At Bordeaux the aillada is softened 

 Mith 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 



* Dr. Ebrard. 



