Kavarma snail

Submitted by enr on 27 Jan 2003
1 kg whole snails or 200 g of meat
2 bunches of spring onions
75 g butter
1/4 cup (50 g) rice
1/2 cup (100 ml) white wine
2 eggs
bay leaf
If you are whole, the snails are placed in a pan with a little water to boil. In a saucepan with water to hold to crawl out and separately into another pot boil salted water with bay leaf and a few peppercorns. When the snails are transferred to boil a pot of brine, thus they fail to shrink into their shells and are easy to remove. Boil for 1 hour. Snails are removed from the shell with a sharp object and cut their intestines removed and their bodies are placed in a colander and washed thoroughly strong stream as sometimes filled with sand. Onions are divided into headings and stems. Stathe base cut in small pieces and fry in the butter. Add 1/4 cup (50 ml) and water boils, pour rice. When he swell pour chopped feathers and snails. Add wine. Boil on low heat 20 minutes, then pour into a baking dish, pour in the beaten eggs and bake hardening of the eggs.
Very difficult
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27 Jan 2003