4 tb Oil, olive
2 tb Butter, unsalted
1/3 c Shallot, finely chopped
2 ea Garlic, cloves, chopped
2 sm Chilies, fresh, split
— lengthwise, seeded, — finely chopped 1 pn Nutmeg, grated
1 pn Cloves, ground
1 pn Cumin, ground
7 oz Snails (about), drained,
— rinsed, and patted dry 2 tb Pernod
1 c Stock, beef ** OR
1 c Stock, veal **
4 c Kidney beans, red, cooked
— drained and rinsed *** 1/2 c Parsley, chopped
Salt (to taste) 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 more minutes. 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