Re: Att. Ray -- of snails and slugs

CONLANG@LISTSERV.BROWN.EDU writes:
>Usually depends on how they are prepared. The usual way is to cook them
>in the
>special "beurre d'escargots" made of butter, garlic and various herbs.
>May be
>quite disgusting for those who don't like melted butter. I don't know any
>other
>way to cook them in France. In Spain, I know that they have a recipe of
>escargots cooked with a tomato sauce, but they leave the snails
>uncleaned, left
>with their instestines and everything. Bleah!
All this talk of escargots is making me brave to try them :). I guess it's
just a psychological thing, seeing them in the garden..and what happens
when you add salt. Apparently the garden snails in California are the
"petit gris" of France. Hmm......i may have to find out how to properly
prepare them and try them (they couldnt have too much of a different
texture from things like clams).

____________________________________________

Communication is not just words. Communication is....architecture. Because
of course is it quite obvious that a house, which would be built without
the sense, without that desire for communication would not look the way
your house looks today.

Reply