One hundred & one Mexican dishes

by Unknown

CARACOLES CON PEREJIL

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.