Crack the shells and throw them into boiling water, with a little salt and herbs, sufficient to make the whole savoury; in a quarter of an hour take them out, pick the snails from the shells, and boil them again; then put them into a saucepan with butter, parsley, a clove of garlic, pepper, thyme, a bay-leaf, and a little flour; when sufficiently done, add the yolk of an egg, well beaten, and the juice of a lemon, or some vinegar.

* 'Antiquarian Chronicle,' June, 1882.

† 'The Cooks' and Confectioners' Dictionary,' by John Nott.

‡ An on French Recipe.