Friday, 20 July 2007
Harvested (picked?) from a pile of slates in a wooded, but still inner-city (zone 2) garden, these snails were delicious. Kept in a bucket and fed on salad trimmings for five days they purged all the grit accumulated from their natural diet. Then they were fed for two days on white bread. The bread passing through the snails and staying white, tells you the purge is complete.
Boiled, rinsed and boiled again (approx. 10 changes of water) until the slime and froth were gone. Simmered for an hour. Baked in parsley, garlic and butter.
Served with rustic bread.