Snails in Bordelaise Sauce Recipe
Ingredients
| 4 doz tinned snails | ||
| Olive oil | 2 Tablespoon | |
| Onion | 1 Large, peeled, finely chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Pork | 250 Gram | |
| 100 g / 4 oz / 1/4 lb smoked bacon or ham, diced | ||
| 300 ml / 1/2 pt / 1 1/4 cups dry white wine | ||
| Tomato Paste | 3 Tablespoon | |
| 300 ml / 1/2 pt / 1 1/4 cups water | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Freshly chopped parsley | ||
Directions
Rinse snails and their shells thoroughly, and set aside.
In a large saucepan, saute onion and garlic until soft and golden.
Add minced pork, bacon, and white wine.
Add tomato puree and water.
Season, cover, and simmer for 1 hr.
Stuff each shell with a snail, and add to saucepan.
Cover and simmer for further 1 hr.
Serve hot in a tureen, decorated with parsley.
In a large saucepan, saute onion and garlic until soft and golden.
Add minced pork, bacon, and white wine.
Add tomato puree and water.
Season, cover, and simmer for 1 hr.
Stuff each shell with a snail, and add to saucepan.
Cover and simmer for further 1 hr.
Serve hot in a tureen, decorated with parsley.
Chef
