Escargots bourguignon (2)

Please add the snails in a pan with 20 g of butter, sprinkle with the white wine; Add the chopped walnuts, salt and pepper.

Cook on moderate fire by restricting the Fund.

Knead 100 g butter with chopped garlic, shallot and parsley, salt and pepper.

Put each snail in its shell, add a teaspoon of the Fund then close with the butter.

Grease fire-resistant container, lay the snails, sprinkle with breadcrumbs, sprinkle with white wine and put in the oven at 190 degrees for 10 minutes.

I don't know know know how to do the pre-cooking, however, (not know neither read nor write-they say in my part) I'll explain: before cooking snails are purged, and then to Tenderize the meat precooked coriaceous and rather politically unpalatable.

Proceed as follows: clean and wash the snails, place them in a large bowl with a handful of salt and a glass of vinegar.

Smuovetele from time to time and leave them like this for at least 2 hours.

Wash, roundtrip in a saucepan, cover with cold water and start to bake in moderate heat, then you take the boil gradually.

Just the snails come out of their shell Cook over high heat for 8 minutes.

Drain, wash well, then put back in the saucepan with half water and half white wine, just enough to cover them, celery, carrot, onion, garlic, parsley, peppercorns and 2 a pinch of salt.

Cook for two hours, drain the snails and estraetele from the shell by removing the black end.

Wash the shells and bolliteli for 10 minutes with a pinch of baking soda then rinse and dry them in the oven.