On 2/12/2020 3:01 PM, Chris Trask wrote:
I use the method described by Raymond Oliver. He has a wonderful chapter
devoted to how the snails are bred, prepared, butchered, and cooked.
The snails are first starved so as to empty their bowels. Then they are
fed on whole grains to fatten them up.
I was taught to put them in with cornmeal for a week (10 days?), to clean them
out.
I forget how they are butchered, but they are then soaked in "snail water".
They are then baked in a ceramic dish that has six large pockets for the snails and the
garlic butter.
And yes, under cooking or over cooking ruins them. They should come out
with a texture resembling the thick fat of moderately cooked bacon. And always
served with thick crusted bread to enjoy the remaining butter.
I like them, but not enough to go to the trouble of wrangling,
(starving)/feeding, and so on.
Restaurant Escargot Moose
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