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Classic
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page 230
draw until it is of a light brown, being very careful not to scorch. Then fill
up with the bouillon, bring to a boil, skim off the fat very thoroughly, put in
some carrots, green leek, parsnips and cook slowly. In the meantime lightly
brown some flour in 1/2 pound of fresh butter for 1 hour over a slow fire, stir
with bouillon until thin and smooth and cook for 2 hours slowly and
uninterruptedly, taking off all the fat and scum frequently and carefully; then
pass the broth through a fine sieve, add 1/2 bottle of Madeira and then cook
until rather thick, constantly stirring, adding at the last the juice of a
lemon.
3. Snail Soup. The vineyard and the spiral species are the only kinds that can
be used for this soup, and then only when they are closed. Boil for an hour in
boiling salted water, pull them out of their shells with a fork, take off the
little patch of skin from the top, cut away the ring which encircles the snail
and remove the front point. Sprinkle with a handful of salt which will loosen
the slime, wash them 3 or 4 times in warmed water and press them dry. Boil about
50 snails in bouillon, take them out of the kettle, chop 2-3 of them very
finely, stew in butter for a short time, add us much bouillon as is required to
make the soup, put in a little mace and boil for a few minutes, stir in the
yolks of a few eggs and serve the soup with wheat bread toast and the rest of
the snails in the tureen.
If the soup is cooked during Lent, boil all of the snails in water until tender,
chop all of them finely with 4 hard boiled eggs, 2 onions, minced parsley and a
few rolls soaked in milk, stew this in butter for 15 minutes. Then pour in part
of the snail broth, 1/2 bottle of light wine and a pint of pea broth, season
with salt and pepper and stir through the soup the yolks of a few eggs.
4. Snails in Sauce. Take a few washed and boned anchovies, and chop fine with a
little parsley. Then knead a tablespoonful of stale grated wheat bread, a little
flour and 2 heaping tablespoonfuls of butter, mix the chopped anchovy and
parsley with this, stir with good bouillon, lay the snails into this, with a
little and pepper and cook for 1/4 hour. A very nice dish is made by serving the
snails in their shells, which should
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