macleod, kathleen

Snail Fritters / Beignets D'escargots:

1 Canned or cooked snails
1 Oil for frying
1 Parsley sprigs to garnish
2 Eggs, separated
1 1/2 cup Flour
2 Tbsp Olive oil
1 Salt and pepper
1 Tbsp Olive oil
1 Herbs

Preparation time 1 hour 35 minutes including marinating. Cooking time 8
minutes.


60 Burgundy snails

100 Pe****-gris snails (canned or freshly cooked)
2 eggs, separated
1 1/2 cups flour
2 Tbsp olive oil
1 Tbsp olive oil

First make the batter. Mix the egg yolks with the flour and olive oil. Add
a little warm water to give a smooth, creamy consistency. Season and leave
to stand. Just before using, gently fold in the stiffly beaten egg whites.
Drain the snails and marinade for 1 hour in the olive oil and chopped
herbs (parsley, tarragon, chives, and chervil). Drop the snails into the
batter by the handful, then remove them one by one and drop into the hot
frying oil (2 at a time in the case of pe****-gris); fry until golden
brown, then drain on paper towels. Serve garnished with fried parsley.
White wines: Cassis, Coteaux

d'Aix-en-Provence, Saint-Joseph. [From "Larousse Traditional French
Cooking."]

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