Snails in Bordelaise Sauce
|Tinned snails||4 Dozen|
|Olive oil||2 Tablespoon|
|Onion||1 Large, peeled, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Pork||8 Ounce, minced (250 Gram)|
|Smoked bacon/Ham||4 Ounce, diced (100 Gram Or 1/4 Pound)|
|Dry white wine||1⁄2 Pint (300 Milliliter Or 1 1/4 Cups)|
|Tomato puree||3 Tablespoon (Paste)|
|Water||1⁄2 Pint (300 Milliliter Or 1 1/4 Cups)|
|Ground black pepper||To Taste|
|Chopped parsley||1 Tablespoon|
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.