Caracoles Con Perejil
A historical recipe from One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906).
A historical recipe
One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Project Gutenberg eBook #68235.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Digitised by Project Gutenberg, eBook #68235 (https://www.gutenberg.org/ebooks/68235). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Method
- Soak the snails in salt water, then wash them in two or three waters.
- Crack the shells and throw them in boiling water with a little salt and herbs.
- Cook fifteen minutes, drain from the water and pick the snails from the shells.
- Fry some chopped onion, garlic and parsley in olive-oil and add a bay-leaf and some thyme.
- Dry the snails and put in this, with a seasoning of salt and pepper, and fry twenty minutes.
- Thicken with a little flour and at the last moment add the juice of a lemon.