The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
V

Edible Snails

4 recipes

A shelled snail. The snails intended for eating are those that feed on aromatic plants. They are nourishing, but difficult to digest, are unsuitable for weak stomachs, and always require to be well seasoned. Broths are made from snails and are found to be very soothing for any irritability of the stomach.

  1. 1013Edible Snails, to Prepare
  2. 1014Edible Snails, Bordelaise and Saintonge
  3. 1015Edible Snails a la Bourguignonne
  4. 1016Edible Snails, Provencal, and with Provencal Butter
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