Vine Snails ELsaesser Style

the name “Alsatian-style snails” is not a contradiction. Recipes of the Alemannic region are often overlapping. However, disproportionately more snails are consumed in Alsace than on the right bank of the Rhine. But in many cases, the Kaiserstuhl and other wine-growing regions of Baden are suppliers of the tasty little animals, which have become quite rare in Alsace. Restaurants that hold themselves up usually buy the snails fresh from breeders they know well and then make them the same – a procedure that is unreasonable for the housewife. We have to limit ourselves to canned goods, but should be careful to get German or French goods, because in these countries the snails are collected only when they taste best in late spring after a “green fattening”.

Next, lime is formed in the glands for “house expansion”, which grinds unpleasantly between the teeth. Snails coming from the Balka often have this unpleasant characteristic. By the way, they are lighter-fleshed than the almost anthracite snails of local areas.

Put the snails in a saucepan with their water, the white wine, the cleaned and diced carrot, a peeled and quartered shallot and the spices and do it until the liquid is reduced by a good half. Lift out the snails, pour the gravy through a fine sieve.

Beat the butter until creamy. Peel the remaining shallots as well and very

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