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Roman Snails on Burgundian Art (for 4 persons)

48 fresh Roman Snails
Vegetable broth (dry white wine, 1 onion, carrots, shallots, soup green, parsley,
bay leaf, thyme, garlic, salt, pepper)

For the filling:
125g Butter
4 Crushed garlic toes
2 Shallots
Parsley, chervil, salt and pepper

Salt the Roman snails during 1 hour in water. Clean them carefully with warm water and put them in boiling water. Cook them for 30 minutes, drip off, take them out of their houses and remove the bowel of each snail. Afterwards simmer them during 3 hours in the broth and cool them down. Clean all houses carefully. Then prepare a filling with butter, garlic shallots, parsley and chervil. The butter should not be overheated. Put a snail back and a bit of the filling into every house. Finally put the snails for some minutes in the warm oven. Then serve them still warm to your guests.



Snail soup with mushrooms (for 16 persons)

500g Smoked bacon
500g Mushrooms (champignons, stone mushrooms, etc.)
160g Snails from the tin
2 Alliances of Soup Green
4 Onions
8 Toes garlic
6 Beef broth
7dl Dry white wine
4 Teaspoons Mushroom powder (made with dry dead trumpets)
3 Bay leaves
Nutmeg, tarragon, pepper, shabby lemon bowl,
sugar, vinegar, butter, flour, parsley, white bread

Roast the bacon cubes, add the hacked onions and shortly after the cut soup green and the garlic. Wipe off with white wine and stew it softly. Mash well everything and put all that stuff in a big pot with a lot of water. Add the soup cubes, the mushroom powder and the spices and cook all together for approx. 40 minutes. Then add the snails and after 10 minutes also the fresh, hacked mushrooms. Spice it with sugar, vinegar and spices. Prepare a sweating of butter and flour and add it to the soup. Cook it again for approx. 5 minutes. Before serving, scatter finely hacked parsley over the single servings and serve it with roasted white bread stripes.




Snail Salad (for 6 persons)

48 Snails from the tin
2 Onions
6EL Oil
3EL Vinegar
1EL Peppermint, freshly
6 Cooked eggs
3 Toes garlic
Parsley, hot paprika, salt, pepper

Cut the Snails and all other ingredients in small pieces, mix it together and serve it to your guests.



Roman Snails in white wine with Paprika Risotto (for 4 to 6 Personen)

10-15 Roman Snails
6 Toes garlic
1 Red paprika pepper
1 Yellow paprika pepper
1 Green paprika pepper
4 Small bunches of fresh young dandelion
250g Rice
1l White wine
1 Shallot
50g Herb-flavoured butter
1 Tablespoon olive oil
1 Tablespoon red balsamico
1 Lemon
Salt, green pepper

Put the snails for 10 minutes in boiling water. Afterwards take the snails out of their houses and remove the bowel with a scissors. Besides cook 1 litre of white wine with salt and the cut garlic and the shallot for approx. 15 minutes. Then grease a crowd form with the herb-flavoured butter, place the houseless snails on the crowd and stew them for about 40-50 minutes in the oven with approx. 200 ° C. Besides, water them with the white wine again and again. Cut the paprika peppers in fine stripes and blanch them. Cook the rice and pour away. Distribute the rice and the paprika stripes to the warmed up plates. Place the cooked snails on the plates, water them with the rest of the sauce from the crowd form and sprinkle them finally with lemon juice. At the end wash the young dandelion, mix it with olive oil and Balsamico and add it as an addition to the plates.



Roman Snail Champignoncarpaccio with Pesto (für 4 Personen)

24 Roman Snails from the tin
8 große Champignons
1 Big shallot
1 Tablespoon butter
2 Tablespoons Noilly Prat
4 Tablespoon dry Riesling
2 Tablespoon breadcrumbs
8 Tablespoon Pesto with basil
Juice of a Lemon
Sea salt or salt from the mill
Fresh grinded black or white pepper

Preheat the oven on 220 °C. Open the tin of edible snails, strain them off in a bowl by a sieve, let drain well and put the juice aside. Halve and cut the shallots in very fine little stripes. Halve the snails and cook them fast in a pan, together with the shallot stripes and the butter. Wipe off with a bit off "Wermuth" and reduce the liquid on approx. 1 teaspoon. Add the wine with 4 tablespoons of juice from the tin in the frying pan, allow to boiling down, reduce to a third and put aside. Clean the mushrooms with a brush and cut off the handle with a knife. Cut the mushrooms in small slices, acidulate with little lemon juice, distribute immediately to the plates and spice them with salt and pepper. Heat the oven on the highest grill step. Distribute the snails to the single plates and cover them with the Pesto. Strew some breadcrumbs on the single plates and bake them for approx. 8-10 minutes on the middle rail.




Sweet Apple - Raisin Snails

400g Flour
1 Bag yeast (dry yeast)
60g Sugar, 1 Pinch of salt
100g Butter, 200ml Milk
1 Egg
500g Apples
75ml Apple Juice
1 Bag raisins in rum
200g Marzipan - raw mass
100g Apricot jam
1 Bag Pistachios, hacked

Give the flour, yeast, sugar and salt in a bowl and mix it. Put the soft butter in flakes about this mix. Add the tepid milk and the egg add and mix the ingredients with the hand mixer for approx. 3 minutes. Allow to go up the covered dough approx. 30-40 minutes at a warm place. In the meantime, peel the apples and cut in small cubes. Stew the apples with the apple juice approx. 5 minutes. Allow to cool down. Add the rum raisins. Knead the yeast dough again. Afterwards roll it out on a working surface to a rectangle of 40 x 25 cm. Strew small pieces of the marzipan raw about that and distribute the apple raisins over it. Roll up the dough after the length and cut it with a sharp knife in approx. 2.5 cm thick discs. Lay the snails carefully on a baking sheet occupied with pan liner. Bake them in the preheated oven (170-190°C) for approx. 25 Minutes till they look golden brown. Afterwards coat them immediately with warmed up and mixed jam and strew the Pistachio over it.

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