In the north and east of France, Helix pomatia, or Helices vigneronnes, the vine snails, are boiled in water, and taken out of their shells, then stewed in a saucepan with some fresh butter and parsley; or else the snails, after they have been taken out of their shells, and are three parts cooked, are put into a saucepan with a little water and some butter, or with some broth, adding a little salt, pepper, white wine, or vinegar. When they are cooked and tender, pour over them a thickening of yolks of eggs with chopped parsley; the addition of nutmeg and lemon-juice makes them more savoury.*
* ' La Cuisiniere Bourgeoise'.
† Dr. Ebrard.
The inhabitants of Central France use several sauces for snails, and the four principal are the following, according to Dr. Ebrard, viz.: -
"L'ayoli, or ail-y-oli, of Languedoc; a paste made with olive oil and pounded garlic".
"L'aillado, of Gascony; a most complicated sauce of garlic, onions, chives, leeks, parsley, etc, with spices, cloves, and nutmeg, the whole thickened with oil".
"La limassade, of Provence, called La vinaigrette in Paris".
"La cacalaousada, of Montpellier, composed of flour, ham, sugar, etc. At Bordeaux the aillada is softened with a mixture of bread, flour, and yolk of egg, boiled with milk".
Stuffed snails are also considered very good. A fine stuffing is made with snails previously cooked, fillets of anchovies, nutmeg, spice, fine herbs, and a liaison of yolk of eggs. The snail-shells are filled with this stuffing, then placed before the fire, and served very hot. In some countries Blainville states, that snails are eaten, smoked and dried.
* Dr. Ebrard.