Re: Att. Ray -- of snails and slugs
| From: | Christophe Grandsire <christophe.grandsire@...> |
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| Date: | Monday, June 11, 2001, 8:55 |
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En réponse à andrew <hobbit@...>:
>
> I tried a snail once at a French class cultural event, but they were too
> rich for my taste.
>
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!
Christophe.
http://rainbow.conlang.free.fr
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