- 60 PREPARED SNAILS
- 1 LITER OF DRY WHITE WINE,
- 2 CARROTS,
- 1 ONION,
- 3 SHALLOTS,
- 2 CLOVES OF GARLIC,
- 500 GR OF BUTTER,
- 50 GR OF SHALLOT,
- 5 CLOVES OF GARLIC,
- PARSLEY, SALT, PEPPER.
- 1 BOUQUET GARNI (AROMA HERBS).
A couple of centuries ago snails were the food of the poor people of some European countries. Like other recipes of French cuisine, escargot bourguignon has become a delicacy due to amazing ideas and culinary skills of European chefs. By assigning a beautiful title to Helix Pomatia and adding aromatic spices and herbs to the recipe, they created a delicacy. Excellent taste and medicinal properties of these mollusks were known in ancient Rome and Greece. They were forgotten for some time, but nowadays this wonderful shellfish is in high demand in culinary as well as in cosmetology and pharmaceutics.
Helix Pomatia or escargot bourguignon
Why did grape snails get the name «in Burgundy»? The story is quite simple. In 1814, the abbot of Napoleon, Charles Maurice de Traleyrand — Perigord was supposed to have breakfast with Tsar Alexander I at the restaurant of the Burgundy restaurateur Antoine Karem. Since they arrived too late, the breakfast was already eaten. Restaurateur was in despair. He looked out the window and saw snails. He got the idea to use them as dish. He put some garlic to hide the taste while parsley gave the dish a beautiful appearance. Then he added butter in order to facilitate swallowing. The Tsar really liked this dish. Upon his return home, he saw the same snails like those that he has ate in a restaurant and called them «Escargots de Bourgogne». Ever since, such a snail dish has become increasingly popular.
Today snails are cooked not only in France, but all over the world. The elite restaurants of many countries offer delicious dishes; however, in some countries of Africa, the snail still remains a food for the poor and is used as a major source of protein..
How to cook escargot bourguignon snails
If you wish to cook delicious delicacy at home, there is an original escargot recipe. So, how to cook snails? The recipe is simple. The preparation of mollusks is somewhat difficulty. It is necessary to delete intestine before cooking. Therefore, shellfish should be kept on a starvation diet for a week. In order to make the meat more tender and have a pleasant, delicate taste, they can be fed with cornmeal, aromatic herbs, such as basil or wine, as in the ancient Rome.
When the snails have cleared, they are boiled with salt, released from mucus, washed for several times in running water. Then it is necessary to remove the shellfish from the shells and take out the intestine. Separated shells are also boiled in water with soda, and then calcined in an oven. They will be used to serve the dish.
How to cook escargot?
After the initial preparation, let us start the preparation. To prepare the dish for six people, you will need:
- 60 prepared snails,
- 1 liter of dry white wine,
- 2 carrots,
- 1 onion,
- 3 shallots,
- 2 cloves of garlic,
- 1 bouquet garni (aroma herbs).
For the sauce you will need:
- 500г gr of butter,
- 50г gr of shallot,
- 5 cloves of garlic,
- • parsley, salt, pepper.
Cook the broth with white wine, carrots, shallots, garlic, bouquet garni, salt and pepper. Add the prepared fillet in it and boil for three hours on a low heat. Add some water if necessary. When the meat is boiled, remove water from mollusks and cold them. Cook the sauce, for which you will need to soften the butter, cut shallot, parsley, garlic and mix them with the butter carefully. Put some sauce on the bottom of the shell, then put snail and cover with one layer of butter. Put everything in the oven for 10 mins. and serve the dish hot, decorating it with parsley.
French recipes of escargot are similar. The common feature lies in stuffing of the shell, while the sauces can be different. It can contain different ingredients, from garlic till loafs of ham and bacon.
Snails, prepared after the bourgeonion recipe and other escargot dishes are served in special plates with the holes for shells, it is called escargot saucepan. The dish is served with the appropriate appliances: tongs and a fork with two prongs. The tongs are needed to take the shell, while the fork carefully extracts the contents. The escargot is usually served with a couple of slices of baguette or dried bread and a glass of white wine.
With the increased demand for edible snails, other species are grown on farms. Currently, besides Helix Pomatia, Helix aspersa Maxima, Helix Aspersa Miller and Helix Lucorum are in great demand. They are widely grown in different countries with a suitable climate and habitat.
The variety of recipes and methods of cooking is amazing. Pies, soups, salads and even street food are cooked with them.
Useful qualities of this amazing mollusk are able to treat some diseases of the gastrointestinal tract, lungs and even the musculoskeletal system. So, buying this product, you will get the chance to eat the delicious delicacy and improve the work organism.