On the danish version of this blogMerete jokingly commented(in danish) that you can eat the burgundy snail. This comment made me do the effort to find my uncle’s recipe for escargots. Svend Holt had a small snail farm, and sold the prepared escargots to gourmet restaurents. They were popular, and I would like to share his recipe:

My uncle’s escargots

Burgundy snails comes in two sizes. The small ones must grow a year more, pick only the big ones.

Feed the snails boiled spaghetti in a dry cage. They eat the spaghetti, and when all feces is white, and the snail have retires to their houses it’s time to boil the water.

Add the snails one at a time, and boil for 2 min. Now you can twist the snail out of the house, holding the snail with a tiny fork, and try to get even the tiniest curl out of the house. Cut off the curls (intestines), and work the snails with coarse salt to rub off the mucus.

In a mixture of 1/3 water and 2/3 white wine add 5 great onions, a few cloves, 1 celery, 2 leeks, 4 carrots in slices, 1 teaspoon grounded white pepper, 2 spoons of salt, 1 bunch of parsley, 2 twigs of thyme and 4 laurel leaves.

Boil snails 4 hours, or 105 min. in a pressurecooker.
Meanwhile clean the houses thoroughly in washing soda solution. Control by holding them up against the light. There must be no remains of the snail in the house. Houses must fall to the bottom of the water.

After boiling strain, and freze the surplus of escargots in the soup. They stay fresh in the freezer at least a year.

Serve with garlic butter in the house, then the escargot and top with parsley butter. Heat them for 10-12 min. at 120 C.

This recipe is for 100-200 burgundy snails.