Recipes > Meat > Snails Stewed

Snails Stewed


  • 50 snails
  • 4 ounces of butter
  • 1 teaspoonful of flour
  • 1 teaspoonful of parsley chopped fine
  • 2 sprigs of thyme
  • 1 bay-leaf
  • 1 pint of white wine


Put the butter in a stewpan, and set it on a good fire; when melted, sprinkle in it the flour, stirring a while; then add the parsley, thyme, bay-leaf, white wine, and then the snails, which you have previously put back into their shells; cover the whole with warm broth, boil gently till the sauce is reduced and the snails are cooked, and serve them mouth upward, and filled with the sauce.


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Hand-Book of Practical Cookery (1884).

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