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post #1 of 2
Thread Starter 
So, this is my question:

Are the snail used in escargot dishes a special kind of snail. Is it a "cooking" snail, special like a truffle is to mushrooms?

I am attempting to make an escargot appetizer for a friend's dinner. Anyone know anything special they would suggest?

post #2 of 2
The snail is of a fresh water variety. I know a majority of them are farm raised now.

here is what ol wikipedia had to say, it should help.http://en.wikipedia.org/wiki/Escargot

For preperation, stick w/ the classics. Roasted with garlic and fresh parsley, and ALOT of butter,it is always a winner. Just don't over cook, or it will be like chewing a little rubber ball.
Like all good meals, this too shall pass
Like all good meals, this too shall pass
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