The sun. [volume] (New York [N.Y.]) 1833-1916, 1894-01-14
ABOUT EDIBLE SNAILS.
FRANCE SHELLS orr rms COyTRL-
BCIION TO NEW YOKK'S CUISINE.

| ---
| whence They Conn. How They Are SOLD
Prepared, Cooked, aud SERVED Eminens
frr"sh Authorities Tel About Them.
spails? The Romans ate them when they
knew thing or two about eating: the French
| eat them now. and New Workers. some New
| Workers. are beginning to appreciate them.
Those that are eaten in this city come on the
French steamers. and 1t is significant Of their
| growing popularity that In some OF the few
| restnurnn.s whore annils are saryod tbav car
,iI, a".s N"eio ,"a's arc scr Nou ,neY cA"
| oc ia" oh'y On w" "aS a'er french steamer
arrives,nnd there are not more than two or three
npwnvs"a,,o w." rD m1ero .ne punpy "
As they arrive they may be bought In some OF
! tho French unrLets Tor no Ii,,Is "A IN cont.
. hundreJ =. ia NO, an .as,, tas. % nroO.ss
/ them. and some OF the delicate essen stores have
secur,d N good trads nv urenar;,r and ,ooL
ING them ana selihe 'hem reahy 10 lie heateu
and served for 30 cents u dozen. The only
1..,'. ~, I,"', W 20 - V'
Hariously called the homan'snail. the vineyard
snail. tho evening snail fpscargos hl nun
and tbe nurrundv snail To tho ammo ANAL
"nu ."I nus n up sna e , Is '"g sam sna',
burgundy.
The greatest authorities on cooking and
eating consider the snail a choice and delicate
lit But there is II prejudice against snails as
food in this country Those who like them
| ought not to object to tlat. for as soon as the
TTSud,Cs @ o ,m9 price WIN
"a ~. coIor and rasanhIon in rru,nosS 49,
ana 10
| sery, soma of tina instruction. which foIIov
and find that ont
| Here are the directions given by Baron
Brisse. in his Little Family Kitchen"
Dte''' ia ms 800 "'i' n''e"e"'
Preparation: Wash and put your snails in
| .alteL water; take them out OF the water as
shsiis. and wash both sn ais and shells in sew.
eral waters finally wiring them thoroughly
hh hours r aud ,h Dram back into cold water Tor two
Snaiis q Ia pomleEs-Put some small onions
to which ii"ur has been added then add so1o
stock. white wine and !G|,G,s' gS,.nH put in
salt. pepper. anil nutmeg; let all cook Tor half
an hour thick enng with the yoke OF an egg at
n Snni1s IA o. b ssrvn as told
above: then make a fne minee, according to
work into /, salt. nenher. and i fresh butter Tnt:
a little Of the resulting paste at the bottom Of
s s I1 . nSsG soy fss na ye b nown within
ture. Arrange your snails on q pie plate let
them cook half an hour with a slow Ere above
and. after having let them cook another 1uar.
ter Of an hour. serve very hot without chang
In the sixth edition Of Nine. c. Durandrsu's
the Good Cooks Guide she adGonishes
b. s ts s sI on t e't Ss s .ba Gp,h
tended 10 for New York buyers The snaiia
have been kent a month away from the vines
before they are offered for sale hers
Nine DurunJrau has a variation for the
preparation OF the snail. ana gives some new
puInts on cooking him. too She gives her idea
OF the preparation. together with her admired
recipe for psCIrJOts a. "a pOuiSip as follows:
Wush the suaIls In several waters put than In
n saucepau and pour enough cold water over
than 10 cover them, salt H. On its rrmine IN
n boIl withdraw N from the IRE Take ihe
snniis out OF their shells and as fast as YOU do
SO throw them into cold water. Wash them
Carefully and In several waters so that no slime
remains. Put them back on the IRE with water.
salt pepper onions thyme parsey lnureI
garlic hhaliot and eooE over "a slow fire Tor
fifteen mInutes Take of and drain Mincs
an onion int kissing not butter without letting
IL brown dust with "A pinch Of flour: cook for
two or three minutes adding OF water and
white wine half and half Add a b0ugnst
garUI Let All cook Tor half an hour; add the
snails and cover the sAucepan Fifteen min
utes later bind or thicken your sauce with the
VOLTS Of three eggs n niece Of butter the mics
Of lemon Serve carsIuIIy arranged on dish
Here is tho recipe OF the same au,hority for
snails In the burgundy STYLE;
Alter preparing as directed above ehon nne
sons sbaIlot garlic and uarsIsy: mead with
butter. bread crumbs 1rus lie DaiIIL salt and
Depper Put A little OF this mixture in the
bottom OF each shell rsplacs the snail In the
shell and cover him with the mixture. Cars-