En réponse à John Cowan <cowan@...>:
> Christophe Grandsire scripsit:
>
> > It's basic ingredients are butter, garlic, and persil (what
> > is the English word?).
>
> Parsley.
>
I knew a pronunciation of the word, but it was from the Two Fat ladies, so I
didn't dare guess the orthography from it :)) . Thanks!
> Another approach I sometimes see here is to chop the snails themselves
> very
> finely as well, which results in a sort of snail-pate. Quite the same
> flavor, but of course a very different texture. It can be eaten as
> a bread spread.
>
Strange recipe... I suppose the mixture has to be cooked anyway (or at least the
snails separately). I don't think raw snails are that good...
Christophe.
http://rainbow.conlang.free.fr