10 freshly slaughtered slugs cleaned of all outer mucous
1/2 cup of cornmeal
1/2 cup of high protein flour
2 egg yolks
1/4 cup of heavy cream
4 tbs. Of butter
4tsp.of sour cream
First chop the slugs into fine mince, then beat the eggs and egg yolks with
the heavy cream together. Sift the dry ingredients and then cut 2 tbs of
butter into that mixture. Add the egg and cream mixture to the dry
ingredients and whip with a whisk vigorously for one to two minutes. Melt
one tbs of butter in a sauté pan and pure the batter into 2 1/2 inch cakes
in two batches. Serve warm with a dollop of sour cream.
Yields 4 servings.
Collected by Bert Christensen