Recipes and / or Preparation Methods
Sophie's
Recipe Pages
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Recipe
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Mollusc
used
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1.Snails Almondine over Spinach | Helix aspersa (Müller,1774) |
2.
Bulots au court-bouillon: à la façon de Jacques Thorel |
Buccinum undatum (Linnaeus,1758) |
3. Bulots mayonnaise | Buccinum undatum (Linnaeus,1758) |
4. Coques / Cockles | Cerastoderma edule (Linnaeus,1758) |
5.
Coquilles Saint-Jacques
au
Grand Marnier
Pilgrim's scallop blazed with Grand Marnier |
Pecten maximus (Linnaeus,1758) or Pecten jacobeus (Linnaeus,1758) |
6.
Coquilles Saint-Jacques
marinées
Marinated Pilgrim's scallop |
Pecten maximus (Linnaeus,1758) or Pecten jacobeus (Linnaeus,1758) |
7. & 8. Huitres
creuses /
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1. Crassostrea gigas, (Thunberg 1793) 2. Ostrea edulis, (Linnaeus,1758) |
9.
Moules marinières
/ Sailor's mussels |
Mytilus edulis (Linnaeus,1758 |
10.
Palourdes: à la façon de Jacques Thorel |
Tapes decussatus (Linnaeus,1758) or Tapes philippinarum (Adams & Reeve, 1850) |
Bivalve
Species Recipes
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Species
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Preparation
Method |
Recipes
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Mytilidae, Tellinidae, Veneridae Cardiidae | by Olivier Caro | Moules marinières |
Clam preparataion: Also sutaible for cockles | ||
Gastropod
Species Recipes
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Species
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Preparation
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Recipes
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Cephalopod
Species Recipes
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Species
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Preparation
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Recipes
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URLs
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Terrestrial
Species Recipes
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Species
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Comments
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Preparation
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Recipes
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URLs
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Helix species
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Escargot well-prepared still has the taste of snails, but that is delicious ! "PS : I don't think the reason why my grand mother has less and less snails in her garden comes from her consumption but from the use of pesticide in order to save her salad from slugs (not eatable, in France!). In Paris, sometimes you can buy alive snails in the market, they come from breedings."
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To prepare snails you have first to starve (jeûner) them. I must confess I've (Sophie) never done it myself, but I've seen my grandmother doing it. So, that's what she used to do : In the garden she had a little paddock (enclos) where she put the snails she was able to find. When they was enough snails (a minimum is 12 per person), she stops feeding them for a week "nobody knows what they could have eaten" and them feed them with flour for a few days "to be fatty". Then she put them in the salt till they stop drooling, clean them and cook them in a court bouillon (water, white wine, parsley, little garlic, onion, thyme, salt, pepper...). When you can take them out of the shell,they are cooked. Take them off, eliminate the entrails, the brown part at the end (if you leave it it's bitter) and the operculum. The first part is over. You have then to
mix butter (take it out of the refrigerator one hour before) chopped garlic
and parsley, little salt, pepper. When your butter is ready, put little
butter in a shell, a snail and butter Eat them with good bread and dry white wine. |
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This page was last completely edited
November , 2001
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