Kills slugs

Ingredients for Kills slugs

Instructions for Kills slugs

To prepare the Kills slugs recipe, please follow these instructions:

Slugs thoroughly rinsed in water, change the water out 5-6 times.
Wine and herb residues as well as pepper and Bay boil up.
When boullionen game is boiling add the snails and porcheres tender under the lid of the well an hour.
Allow to cool in the bed sheet.
Slugs are taken up and cut lengthwise.
The giblets are removed with the tip of a small knife.
The pure meat chopped and krydderes with salt and pepper.
Tomatoes chopped parsley too.
Butter is melted to light brown, slugs toasting lightly, add parsley and tomato and garlic.
Toasting a minute.
Distributed on the bread, which is grate, and freshly planed parmasanost sprinkled over with round hand.
May gratineres under the grill or with a small hand primus (can be purchased at DIY).
Served and rinsed down with large amounts of good, dry, chilly white wine/young, slightly chilled rose or red wine, or quite simply an ice-cold beer

Tips:
WARNING: All naked-slim contains bacteria and it can therefore not be recommended to eat (uncooked) kills snails!