Alsatian Snails

For the Alsatian snails, first scald the snails with the house. This makes them easier to remove from the house. Place the snails without the house in cold running water for about 2 hours.

In the meantime, squeeze the lemon. Peel and finely chop the garlic and onions. Wash parsley, drain well and chop just as finely.

Place snails with garlic and onions in a large enough pot and add enough water to cover the snails. Add salt and pepper. Bring to a boil and simmer for about 3 hours, until snails are tender.

Soak the gelatin in cold water.

Strain and collect the broth. Mix 125 ml of the broth with white wine, marc brandy and parsley. Season to taste with salt and pepper. Dissolve gelatine in it.

Place the snails in snail pans. Pour the broth over them and refrigerate the snails for at least 3 hours.

Preheat the oven to 210 °C.

Just before serving, slice the cheese and cut out circles at least the diameter of the openings in the snails. Place over the snails and bake the Alsatian snails for about a quarter of an hour.

Preparation Tip:

You can top the Alsatian snails with cheese according to your taste.

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