Snails with Walnuts from The Cooking of South West France by Paula Wolfert
Walnuts can be a problem, because so often they’re either dry or old. French housewives have two tricks for reviving them: They soak them in sugared water or hot milk overnight or gently toast...
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Cooking tools:
- Skillet
- Funnel
- Paper coffee filter
- Mixing bowl
- Saucepan
- Stove
- Refrigerator
Ingredients
- 4 tablespoons unsalted butter, softened
- 2 tablespoons chopped fines herbes (see Note at right)
- 1 can (7½ ounces) snails (24 large snails)
- 3 tablespoons dry white wine
- 1 cup crème fraîche or heavy cream
- ½ cup coarsely chopped walnuts
- ⅛ teaspoon Freshly ground pepper
- Pinch of freshly grated nutmeg
- 2 tablespoons fresh lemon juice
- ¾ teaspoon salt
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