Newspaper Page Text
By AILEEN CLAIRE
NEA Food Editor
The French have been eat
ing snails for centuries and
many a young French boy re
members collecting snails
along the roadside near his
village to meet the demands
for this classic mollusk. It is
a special mouthful when
done with herb-butter sauce,
the Escargots a la Bourguig
nonne. Snails are mollusks,
as are oysters, if that is any
aid to the hesitant eater.
However, few who try snails
Natural
food book
for enthusiasts
Bv GAYNOR MADDOX
i
Still more books about so
called natural foods. This
jne is entitled “A Natural
Foods Primer” and is for
he newcomer to the “natu
■al” way of eating. It is
written by an enthusiast,
maybe an over-enthusiast,
#ho distrusts most commer
cial food products.
She is Beatrice Trum
Hunter, author of ‘‘Con
sumer Beware—Your Food
and What’s Been Done to It”
and other books of similar
aurpose. She gives lectures
i and food demonstrations,
aarticularly on whole grain
aread-baking. She has a
master’s degree from Co
umbia and lives in New
Hampshire with her hus
aand. They have their own
stone grinding mill.
Natural food to her means
‘there will be no added
areservative, color, flavor,
antioxidant, emulsifier, ex
ender, bleach, or any of the
ather additives now being
used in food processing, and
ioes not contain any residue
as pesticide, hormone, anti
aiotic, drug or serum that is
aow commonly used in food
production.
‘‘You will discover, or re
discover, the good taste of
,'oods when eaten in their
natural state and free of
chemicals,” she claims.
Taste a vine-ripened to
mato and you will never
again buy the boxed unripe
green ones that are merely
gassed to redness,” she
writes in her “Natural
Roods Primer” (Simon and
Schuster).
Admitting that most peo
ple today enjoy many
snacks, she recommends
jpen-f ac e d sandwiches of
beef, chicken, turkey, eggs,
tuna, salmon, sardines or
Mver paste. But she warns
sternly against relishes,
pickles, olives, mayonnaise
and potato chips—all good
ies most of us regard as in
tegral parts of normal
snacks.
Even Mrs. Hunter admits
that she does buy some
"natural” foods in our all-
American supermarkets.
Sometimes. But she sticks to
fresh meats, frozen breaded
fish sticks and is against
margarine and processed
cheeses.
What does the confirmed
“natural” foods enthusiast
eat when he has to dine in a
restaurant?
Mrs. Hunter says, “Pa
tronize medium-priced
places. They usually have
‘specials’ which are likely to
be fresh. But avoid cro
quettes, meat loaves and
casseroles. Seafood restau
rants are good choices, too.
They serve fresh seafoods
cooked to order, plus large
salads. In any place, if pos
sible, order a la carte.
Avoid soups that are usually
over-salted and thickened.
Avoid read y-m ad e salad
dressings. Use oil and vine
gar instead.
“Order broiled, baked or
roasted meats such as beef
or lamb, chicken, turkey or
duck. But pass up the rich
gravy, stuffing and jelly. If
steak tips are served on
toast, leave the toast. And
definitely shun the basket of
rolls and bread.”
(NEWSPAPER ENTERPRISE ASSN )
Zippy beet treat
CONCORD BEETS
1 can (1 pound) sliced or
julienne beets, drained
Vz cup Concord grape juice
2 tablespoons wine vinegar
14 cup sugar
1 tablespoon cornstarch
‘A teaspoon ground cloves
Dash salt
2 tablespoons butter or
margarine
In a medium saucepan,
combine all ingredients.
Bring to a boil, stirring con
stantly. Reduce heat and
simmer several minutes,
stirring occasionally. Makes
4 servings.
(NEWSPAPER ENTERPRISE ASSN.)
Escargots (snails) en brochette
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for the first time abandon
them. In France nearly 20,-
000 tons of snails are needed
to satisfy the demand. Now
snail meat is available here
in small IVz ounce cans.
These usually contain 18 to
24 portions of snail meat (not
the shells), depending upon
size. Snails prepared in the
shell with herb-butter sauce
are sold frozen and ready to
cook. Look for snail meat in
the can in the gourmet sec
tion of your supermarket or
in a gourmet shop to prepare
Escargots en Brochette.
ESCARGOTS EN
BROCHETTE
48 large French snails,
drained
12 slices bacon, each slice
cut into 4 pieces
Vz cup melted butter
’4 teaspoon salt
*4 teaspoon pepper
'4 cup minced parsley
1 clove garlic, mashed
2 teaspoons minced shallots
2 cups fine dry bread
crumbs
Spear escargots on skew
ers alternating them with
pieces of bacon. Combine
butter, salt, pepper, parsley,
garlic and shallots. Brush
mixture thickly over escar
gots and bacon and press
into crumbs coating them
completely. Place skewers
on a rack, in a shallow pan.
Drip remaining butter mix
ture over ingredients. Broil
slowly until brown and crisp.
Turn, drip with butter and
broil until brown. Serve very
hot. Makes about 8 servings.
•R*’*
-IK'”' JSb
Escargots (snails) en brochette are finding a place in U.S. diets.
Page 25
— Griffin Daily News Wednesday, April 26,1972