Snails Andorran style
Clean the snails thoroughly and place them to cook in cold water
with a glass of white wine and aromatic herbs.
While they are cooking, in your saucepan fry some small slices of
somewhat fatty ham or turned bacon lard, about 200 grams of sausage
or white pudding cut into small pieces so that they will disintegrate
while cooking, a chopped onion, bay leaf, oregano, thyme and a
small chili pepper. When it has browned, add a nice ripe tomato
which you have peeled and chopped up. Let it cook for some minutes
and then drain the snails and add them. Throw in a cup of cognac,
a ladleful of broth, a little cinnamon powder and a bit of black
pepper. Let it come to the boil and salt to taste.
When all this is cooking, give the saucepan a shake from time to
time. When it is cooked, crush a couple of cloves of garlic, add
a spoonful of flour dissolved in a few spoonfuls of water, add an
egg yolk (or two, depending on how many snails you have), stir it
all up, put it into the saucepan and give it a good shake. Sprinkle
it with chopped parsley.