HELICID^.— SNAIL. 
25 
Another French Recipe for dressing Snails. — -In spring 
and autumn^ the snails which are found in the vineyards 
are good to eat^ for those who like thena ; and to clean 
them and make them easy to get out of the shell they 
must be dressed as follows : — -Take a handful of charcoal 
ashes^ and put it into a saucepan or kettle with some 
soft water^ or water from a river ; when it boils^ throw 
in the snails^ and leave them for a quarter of an hour. 
When you find the snails can easily be picked out of the 
shelly take them and place them in some tepid water to 
cleanse them ; then^ again^ put them into fresh water^ and 
let them boil for a minute or so^ take them out^ and 
let them drain. Put into a saucepan a piece of butter^ 
with a hunch of parsley, chives, a clove of garlic, two 
cloves, thyme, a bay-leaf, basil, and some mushrooms 
then add the snails, being careful that they are well 
drained. Pass the whole over the fire, adding a littlp 
flour moistened with broth, a glass of white wine, salt, 
and pepper, and let it simmer till the snails are quite 
tender, and till the sauce is nearly dried up in the pan. 
Serve them up with a sauce made as follows Take 
the yolks of three eggs, beat them up with some cream, 
warm it, hut do not let it boil, add a little white vinegar 
or verjuice, with a little nutmeg.* 
Dijon method of cooking Snails.— 'Boil them in water 
with some thyme ; take them out of their shells ; place 
in the shells some fresh butter, kneaded with chopped 
parsley ; replace the animal in its shell, and cover it 
with some more of the butter, etc. When required for 
eating, place them on an iron dish, or on one of porce- 
lain. They are placed side by side, with the mouth of 
the shell upwards, in little holes in the iron or porcelain 
* ‘ La Cuisiniere Bourgeoise.’ 
