Snail pour stew

Name: Snail pour stew
Yield: 1 portion(s)
Ingredients: Minced parsley; Pepper; Salt; Thyme; 1 large Onion; 1 tbsp Flour; 1/12~2 dl Vinaigre; 100 g Finely chopped nødekerner (new half mature); 100 g Ham; 2 Bay leaves; 200 g Sølvbede leaves (el spinach leaves); 25 g Olive oil; 5 clove Garlic; 80-100 Snails

Appetizers

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Snail pour stew

		Minced parsley
		Pepper
		Salt
		Thyme
1	large	Onion
1	tbsp	Flour
1/12~2	dl	Vinaigre
100	g	Finely chopped nødekerner (new half mature)
100	g	Ham
2		Bay leaves
200	g	Sølvbede leaves (el spinach leaves)
25	g	Olive oil
5	clove	Garlic
80-100		Snails

Instructions for Snail pour stew

To prepare the Snail pour stew recipe, please follow these instructions:

Peel the lid well and chop it in a saucepan with the finely chopped ham. The silver bed leaves are cut and put into the pan and the lid is laid on, it will all simmer for 20-30 minutes. The nuts are dulled and the whole is leveled with the flour and water is added to a suitable consistency. The chopped garlic, parsley, thyme and bay leaves are poured into the pan and the whole is seasoned with salt and pepper. Finally, the drained snails are added and heated again.

serving:
It is served in the preheated tartlets, on toast or on a plate of hot flutes.

Snail pour stew

Ingredients for Snail pour stew

Instructions for Snail pour stew

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