Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83 based; site houxf.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!houxf!dxp 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 References: <5410@amdcad.UUCP>, <2161@amdahl.UUCP> Organization: New Depths of Depravity Lines: 34 Xref: watmath net.pets:1243 net.garden:814 net.cooks:5240 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.)