How to Prepare Escargot Puff Pastries Using Wild Snails

Step-by-Step Guide

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   Step 1: Collect the snails from your garden or in the wild.

   Choose a day there has been no rain for a long time and a downpour has just taken place; you will find snails in ditches and tall grasses.
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   Step 2: Make the snails fast for three days.

   This will cause them to empty their bowels.
   
   Snails should not eat in order to empty their bowels of all their excrement. ,,,,, Keep the slug and corolla, bearing in mind that the intestine begins where the colour turns to black. , This will help to remove the slime that could be found on the bottom. , Add thyme, bay leaves, onions and 1 teaspoon of fish stock. ,, Mix together the butter, garlic, shallots and parsley. , Arrange them inside puff pastry shells, as many as needed until the snail mixture is finished.
   
   Lay in rows on a baking sheet for cooking. ,, It's ready to serve.
   
   Enjoy your meal!
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   Step 3: Rinse the snails under cold water mixed with vinegar and salt to remove debris or excrement on the snails’ shells

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   Step 4: Boil the snails for 20 minutes in a pot of boiling water.

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   Step 5: Remove

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   Step 6: drain and rinse.

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   Step 7: Remove the cooked snails from their shells with a toothpick.

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   Step 8: Cut out the intestine using a chisel or with your hands.

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   Step 9: Scrape the remaining part (the slug) with your fingernail under a clear stream of water.

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    Step 10: Boil water to make a broth.

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    Step 11: Once the water is boiling

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    Step 12: cook the snails for 1 hour 20 minutes.

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    Step 13: Prepare the garlic butter.

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    Step 14: Mix the garlic butter and the escargots together.

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    Step 15: Bake in the oven for 20 minutes or until the pastry looks cooked and golden.

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    Step 16: Remove from the oven.

Detailed Guide

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