Francis X Bushman
"Wilt stay and sup with us tonight?"
SNAILS A LA MOUQUIN
Wash the snails thoroughly in cold water, set on fire in cold water, let come to a boiling point then remove them from the stove and let stand for one minute, then drain them in cold water. Remove the cover with a small-pointed knife, pull out the snail, take off the small end and put the snails in a dish pan with plenty of salt, about one pound of salt to one hundred snails; let stand for one hour, stirring them once in a while. Then wash in running water, until the water runs absolutely clear. Put the snails in a saucepan with two parts of white broth and one part of dry white wine, garnish with garlic, sprig of thyme and carrot; let them cook for three hours, remove the garnishing, put them in a jar and let get cold. Put the shells in a pot with plenty of washing soda and boil them for half an hour, then rinse in cold water; set them in hot place to dry.
SNAIL BUTTER A LA KEINER
Garlic, shallots, watercress, parsley, spinach, whole pepper, bay leaves; pass through mash chopper, very fine. Mixed with fresh butter, add little Worcestershire sauce and set in ice box. Take one shell, fill it with a little snail butter, add the snail and fill the shell with snail butter and dip in bread crumbs. When required set in oven for four or five minutes until they are boiling and serve immediately.
Sincerely yours