Snail recipe

From Les Boissons et Liqueurs economique by Etienne Ducret (Paris, c 1890.)
This was sent in by loyal jotter and foodie RR.

A recipe for snail syrup.

First: pound together very finely:500 grammes of snails and 500 grammes of sugar ; then, pass this paste through a fine sieve.

Second: combine 500grammes of sweet almonds; 150 grammes of bitter almonds. Pound them with 500 grammes of sugar and 125 grammes of water. Dilute this paste in 825 grammes of water. Strain vigorously.

Third: add to this emulsion your mixture of sugar and snails that you dissolved in a bain marie on a low heat.

Fourth: when the sugar has melted add a certain quantity of orange flower water.

For consumption and bronchitis, 3 to 6 teaspoonfuls of this syrup is recommended per day.

Only ingredient missing------puppy dogs’ tails. Incidentally, M. Ducret (1829 – 1909), as well as being a gastronome (he also wrote a book on patisserie) seems to have been a literary hack in fin de siècle Paris. His book contains several recipes for absinthe.