Cooked snails (basic preparation)

Recipe appetizers for 6 people based on Snails - cooking method to boil.

Preparation:

Preparation: Leave the snails alive, covered with coarse salt, in a rather large, closed but well-ventilated box for twenty-four hours. Wash them several times in water, vinegar and salt until the water is free from any trace of viscosity. Pass them several times in yellow flour and rinse them again under fresh water. Pre-cook them by immersing them in boiling water for 10 minutes. Gently extract the snails from the shell with the special wire and remove the black end (intestine). Dip them in a court-bouillon flavored with carrot, onion, thyme, bay leaf, parsley and simmer for 4 hours, especially if the snails are large. The snails are now ready for further recipes.