See below ingredients and instructions of the recipe
4 tb Oil, olive 7 oz Snails (about), drained,
2 tb Butter, unsalted -- rinsed, and patted dry
1/3 c Shallot, finely chopped 2 tb Pernod
2 ea Garlic, cloves, chopped 1 c Stock, beef ** OR
2 sm Chilies, fresh, split 1 c Stock, veal **
-- lengthwise, seeded, 4 c Kidney beans, red, cooked
-- finely chopped -- drained and rinsed ***
1 pn Nutmeg, grated 1/2 c Parsley, chopped
1 pn Cloves, ground Salt (to taste)
1 pn Cumin, ground Pepper (to taste)
** See recipes for Beef Stock, or Veal Stock.
*** To cook the kidney beans properly, soak 1 1/2 cups of dried kidney
beans in 4 cups of water overnight. Drain, place in a pot of water to
cover by 2 inches, and bring to a boil. Simmer, covered, over medium
heat until tender.
Heat 2 tablespoons of oil and 2 tablespoons of butter together in
a large skillet over a medium-high heat. Add the shallot and garlic
and saute, stirring constantly, until lightly golden, about 3 minutes.
Add the chilies, nutmeg, cloves, and cumin and cook, stirring for 2
Add the snails to the skillet and cook, stirring occasionally,
for 5 minutes. Add the Pernod and cook until it evaporates.
Add the beef stock and bring the mixture to a boil and cook,
stirring, 2 to 3 minutes longer. Add the beans and a 1/4 cup of
parsley, stirring briefly, just until the beans are heated through.
Remove from heat and stir in the remaining 2 tablespoons of olive oil,
and salt and pepper to taste. Sprinkle with the remaining 1/4 cup of
parsley and serve warm.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant,
: New York