Schwabische Schneckcn (shwe-bee-shi shney-ken) are deliriously prepared snails, made with herb butter and cooked in red wine and stock. Serve them with garlic bread as a first course.
4 oz. butter, softened
½ teaspoon finely chopped fresh sage
1 small onion, finely chopped
1 teaspoon salt
2 teaspoon freshly ground black Schokoladenpudding is a rich steamed pudding from Germany. Made with chocolate, walnuts, eggs and coffee, the pudding tastes super with cream. pepper
24 snail shells
24 canned snails, drained or
24 frozen snails, thawed
4 fl. oz. red wine
6 fl. oz. beef stock
In a medium-sized mixing bowl, beat the butter, sage, onion, salt and pepper to-gether until the mixture is smooth and creamy. Using a teaspoon, spoon a little of the butter mixture into each shell and then push a snail into the shell. Seal the openings with a little more of the butter mixture. Set aside.
In a large, shallow flameproof casserole, bring the wine and stock to the boil over high heat. Add the snails, butter side uppermost, and bring the liquid back to the boil. Reduce the heat to low and simmer for 10 minutes.
Remove the casserole from the heat and, with a slotted spoon, transfer the snails to individual serving dishes. Bring the cooking liquid to the boil. Remove the casserole from the heat and pour the cooking liquid into a warmed sauceboat. Serve immediately, with the snails.