Re: Att. Ray -- of snails and slugs

Christophe Grandsire scripsit:

> It's basic ingredients are butter, garlic, and persil (what
> is the English word?).
Parsley.

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.

--
John Cowan                                   cowan@ccil.org
One art/there is/no less/no more/All things/to do/with sparks/galore
        --Douglas Hofstadter

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