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From: dxp@houxf.UUCP (POND SCUM)
Newsgroups: net.pets,net.garden,net.cooks
Subject: Re: raising snails
Message-ID: <1034@houxf.UUCP>
Date: Tue, 29-Oct-85 09:19:24 EST
Article-I.D.: houxf.1034
Posted: Tue Oct 29 09:19:24 1985
Date-Received: Wed, 30-Oct-85 06:42:00 EST
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As the husband of someone who recently discovered the pleasures
of escargot(sounds so much more wholesome) I doubt the wisdom
of raising ones own snails for basically two reasons.
        1) Escargot as served in restaurants are one PARTICULAR
           species of snail. Why one one species is used, I don't
           know but will do a little research and get back to 
           you.
        2) With not a great deal of effort you can find canned 
           snails at about half the large supermarkets around
           here( Monmouth County, NJ) for about $ 2.50 - $ 3.50
           per dozen. They are usually found in the gourmet foods
           or deli sections of the supermarkets.

As a variation of the normal way of serving escargot (in garlic butter)
I love this one.

             2 oz butter (preferably unsalted)
             1 teaspoon of Pernod ( other anis liqueurs may suffice)
             1 shallot diced

This will make enough butter sauce to cook half a dozen escargots.
If you don't have a ceramic escargot thingy use a poaching pan
to cook them or sautee them in a small frying pan.

A can of escargots in our house lasts about 10 minutes after we return
from grocery shopping, so we generally buy 2 or 3 cans so that we can
have some around for a snack during the week.

    Dave Peak
    @  ihnp4!hotel!dxp

"All the net's a stage and all the men and women merely ham actors !"
- Rev Peak (apologies to Bill S.)