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Snails á la Chablisienne
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By Wing Shan

Snails á la Chablisienne

From Salvador Dali's cookbook, "Les Diners de Gala"
Updated at: Mon, 10 Jun 2024 00:44:24 GMT

Nutrition balance score

Unbalanced

Nutrition per serving

Calories1605 kcal (80%)
Total Fat26.2 g (37%)
Carbs74.2 g (29%)
Sugars15.6 g (17%)
Protein262 g (524%)
Sodium4690.5 mg (235%)
Fiber35.6 g (127%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
After having soaked the snails with salt for two hours, wash them abundantly. Blanch them for ten minutes, then take them out of their shells and wash them again several times in running water.
Step 2
Cook them in a pan with half white wine and half water, add salt, pepper, nutmeg, two onions, one carrot, a bouquet garni, three cloves of garlic. For about two hours, let them cool off in their cooking liquid before draining them.
Step 3
Before returning the snails to their shells, gently cook them in a frying pan with 2 oz of finely minced shallots, then wet them with 12 tablespoons of good white wine.
Step 4
Let them become impregnated with the wine vapors for several minutes on the corner of the flame. Return the snails to their shells and butter them with the snail butter composed as follows—(1 oz. of softened garlic, 1/2 oz. of salt 1 1/2 ozs of minced parsley, 1 3/4 lbs of butter).
Step 5
Arrange the snails one against the other, the butter on top, in a dish that can go on the flame. Put the Chablis on the bottom of the dish and heat it on the stove until the wine completely evaporates. Place it one minute in the oven if needed and serve very hot.

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