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Snails Recipe

Alsatian-style snails (Schneke)

Ingredients : 8 dozen snails, 2 kg of curly parsley, 1/2 l of crème fraîche, 2 onions, 2 carrots, 1 celery, 2 leeks, 2 shallots, 2 cloves of garlic, thyme, bay leaf, 1 dl of stock of poultry, 350g of butter. For the flan: 5 heads of new garlic, 5 eggs, 50 g of cream, 150 g of butter, 1 l of milk.

For 8 people
Preparation time: 2 hours, cooking time: Flan: 40 min. Snails: 3h, rest time: 12h.

The blank : peel the garlic then remove the germ if necessary. Put the garlic in a saucepan, pour the water up to the level then bring to the boil for 2 minutes. Rinse thoroughly with cool water then repeat the operation 6 times. Return the garlic with the milk to cooking and simmer for about 45 minutes. Drain with Chinese cheesecloth or with a very fine strainer, collect the broth then mix the garlic into a puree. Pass through a sieve. Let the puree drain on a fine cloth for about 12 hours. Mix 150 g of garlic puree with 1 whole egg, 4 egg yolks, 50 g of cream. Mix and cook in a steam oven at 85 ° for 40 minutes in a bodega glass.

Snails : mix the parsley until you obtain a very fine purée. Heat ½ liter of cream then add to the parsley puree. Cook the snails in a broth over low heat with the aromatic garnish (onions, carrots, celery, leeks cut into pieces, thyme and bay leaf, the chicken stock) for about 3 hours. Very finely chop the shallots, 1 teaspoon of parsley, 2 cloves of garlic. Add the softened butter, salt and pepper and mix until you obtain a homogeneous paste. Cook the snails in the shell with the butter, then peel them on the garlic flan. Emulsify the parsley sauce in a blender and sauce only with the foam.


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