The snails used in the French dish are not the snails that we can find in our garden!!
There are two species of snails : the snails which come from Bourgogne "les gros de Bourgogne" (a French region) and the « petits gris » (little grey) much smaller.
The snails which will be cooked come from a breeding and not from a garden.
Preparation :
1.The snails have to fast during 8 days.
2.The snails are put on salt to soak, to dribble and to get ride of all that it is not good to be eaten.
3. They are mixed with salt and rinsed
4. They are scalded and put out of its shell.
5.We separate the things that we can eat and organs like intestines,…
6.Then, we have to cook them during an entire night.
(As this is a lot of preparation, you can always get the snails already prepared in a can)
Getting them ready to be eaten...
•The following days, the snails are cooked.
•We keep them in water which served to cook them until we want to eat them.
•Then we cook them with butter, parsley and garlic.
•After that we can eat!!!!!!!
When do we eat them ?
•Snails are not a daily dish!!
•We eat it often for Christmas and for the new year. But we can eat snails for every other occasions... major occasions...
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