Recipe - Hereford Snails

20 Fresh snails
3 Carrots
2 md Onions
2 Cloves garlic
3 Bouquet garni
Ground black pepper
Salt
One fourth pt Sherry

GARLIC BUTTER
8 ounce Slightly salted English
butter
4 ounce Fresh parsley
3 Cloves garlic
8 Shallots
Salt
White pepper
White wine

Blanch the snails in boiling water for 5 minutes. Remove, drain and leave
to cool. Remove the snails from their shells and set aside. To make the
stock, wrap the chopped onions, garlic and carrots in a muslin bundle and
add to two pints of boiling water with the salt and pepper, bouquet garni
and sherry.

For the butter sauce: Soften the butter and finely chop the parsley,
shallots and garlic. Mix well together with a little salt and white pepper.
Mix in the white wine.

Take a large clean snail shell, load with the snail meat then pack with the
garlic butter.

Place the snails on a baking tray and cook for 1015 minutes at 175C or gas
mark 5. Watch to see when the sauce starts to bubble. At this stage turn
off the oven and leave to stand for 1 minute before serving with crusty
bread.

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