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Snails in Garlic Sauce

I have often wondered why resturants go up in price on this really basic starter that everyone loves.

Escargot  is a dish of cooked land snails however not all species of land snail are edible or worthwhile to prepare and cook them. The palatability of the flesh varies from species to species.

Common varieties for consumption are
Helix pomatia 
Helix aspersa
Helix lucorum
Elona quimperiana
and of course we have the sea snail - cockels and the Common periwinkle

Preparation starts with cleaning the snail out.

This is done by feeding the snail clean salted water and/or lettuce leaves. When ready they are plucked, dropped into hot water and cleaned out of their shell. The stomach is removed and the cleaned snail is cooked with  garlic butterchicken stock or wine.

 Snails are high in protein and low in fat content with an estimate of 15% protein, 2.4% fat and about 80% water. 

They are served either in the shell or in specially made plates sizzling hot with sliced bread. 

An average tin of snails cost can be recovered in at least 2 hearty servings.


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