Snails, Edible Recipe ingredients

To prepare this Snails, Edible Recipe, first the edible snail of the south of Europe is said to have been introduced into England from the Continent in the seventeenth century. This, however, is very doubtful. It has a shell about two inches in diameter, and two inches in height, whitish or pale tawny, with four dark bands, often not very distinct. By the ancient Romans it was much esteemed as an article of food. They fattened their snails in enclosures made for the purpose, and fed them daintily on meal and boiled wine. It is still in much esteem for the table in parts of Europe, and may be had during several weeks of the year in the United States, being imported, as the season is short. During this time they may be had at leading hotels, but for only a week or two. The common garden snail would probably be as good eating, though not so large, and if cultivated as in Europe.

(No. 2)

Take fine Bourgogne snails; disgorge them well by salt for two or three days, wash several times in cold water, strain, and put them to stew, covering with water, add a bouquet, cloves and whole pepper tied in a cloth, and enough salt; cook them until they fall from their shells, and empty, and clip the tails; next clean shells thoroughly. Mix butter, shallots, parsley, and chervil together, chopping very fine; put it in bowl with equal quantity of fresh bread crumbs, and a small glass of white wine. Season this with salt and pepper, and knead thoroughly. Put a little of this mixture into each shell, put back the snails, and place another layer of the mixture on top. Put into the oven until brown, not over four minutes, and serve on folded napkin.