Directions
Marinate snails for 24 hours in 2 tbsp. shallots, ½ cup mint & ½ cup olive oil, covered, toss occasionally.
Remove snails & strain marinade into a saucepan, heat. Add snails & cook for 3 minutes; remove to bowl with carrots, rice, 2 tbsp. shallots & ¼ cup mint. Add salt, pepper & mace; blend in butter. Place lettuce leaves on flat surface & put snail mixture on each leaf. Roll each leaf, folding in sides. Place in skillet, seam-side down, fitting snugly. Heat stock & pour over rolls, bring to a boil, lower heat & simmer for 8 minutes, basting often.
Melt butter & blend in flour, cook for 3 minutes stirring constantly. Mix stock & cream and gradually add to thicken. Bring just to a boil, adjust seasonings & add lemon juice and mint.
Ingredients
- 36 Wild Burgundy Snails
- 4 tbsp. minced shallots
- 2/3 cup mashed cooked carrots
- ¼ tsp. salt
- ¼ tsp. ground mace
- 6 large Boston lettuce leaves, lightly blanched
- ½ cup olive oil
- 1 cup chopped fresh mint
- 1/3 cup cooked rice creole
- ¼ tsp. white pepper
- 2 tbsp. butter, room temperature
- 1 cup chicken stock
Sauce:
- 1 ½ tsp. butter
- ½ cup heavy cream
- 1 ½ tsp. flour
- juice of ½ lemon
