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^ Helios 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 j 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. — 
H ay oli, or aiUy-oli, of Languedoc ; a paste made with 
olive oil, and pounded garlic. 
Uaillado^ of Gascony; a most complicated sauce of 
garlic, onions, chives, leeks, parsley, etc., with spices, 
cloves, and nutmeg, the whole thickened with oil. 
La limassadCj of Provence, called La vinaigrette in 
Paris. 
La cacalaousada^ of Montpellier, composed of flour, 
ham, sugar, etc. 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 
* Dr. Ebrard. 
