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Snails In Bordelaise Sauce

Flavor.of.Europe's picture
Ingredients
  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)
  Salt To Taste
  Ground black pepper To Taste
  Chopped parsley 1 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Bacon

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