Christophe Grandsire wrote: >En réponse à Barry Garcia <[log in to unmask]>: >> >> All this talk of escargots is making me brave to try them :). > >Next step will be frog legs won't it? :) > They're nice, too. As a child, I had a multitude of pet frogs and toads, so wouldn't touch frog legs-- until I went to Indonesia 1971 and had them deep fried Chinese style. >Well, if you find that disgusting, you're gonna have trouble preparing them (if >you hunt them yourself. If you buy them prepared you won't have that trouble :) >). The first step of the cleaning is indeed what we call "dégorgeage", and >consists in putting all the snails in a big bucket, add water and lots of salt, >and let it do for one hour (or two, I never remember. I know that some people >repeat this step twice or three times, but I don't know if it's really >necessary), before cleaning them with water. SOMEWHERE (not Julia Child, apologies) I've read that wild snails should be kept first in a box or container with corn meal for several days-- that apparently purges their systems of anything nasty they might have eaten (??). But it's much easier to just buy them canned at a specialty store. > Hmm......i may have to find out how to properly >> prepare them and try them (they couldnt have too much of a different >> texture from things like clams). A little more resistant to the bite; if overcooked, you might as well be eating a rubber eraser. >Well, after what I explained, you have to get them out of their shell to get rid >of their dirt and their intestines (not a very nice job, but easy to do if you >did the first step correctly. It should go with ease), and clean them under >water. After that it's not difficult: keep them in a pot (snails are easy to >keep. They can also be frozen without a problem, but they are better when you >cook them if you freeze them with the "beurre d'escargots") and clean the shells >if you want to use them. Personnally I prefer eating escargots in a special dish >rather than in the shells, but that's personal preference and I guess >escargots-dishes are not easy to find in America :) . As for the famous "beurre >d'escargots", I don't know exactly how to prepare it (i.e. I don't know the >amounts you need). It's basic ingredients are butter, garlic, and persil (what >is the English word?). Garlic and persil must be chopped finely and mixed by >hand with the butter. Maybe add a little salt but it's usually not necessary. I >cannot think of any other herb you would need but I guess everyone has their own >recipe with their own favorite herbs in it :) . If you use the shells, put back >the snails in their shells, add a generous amount of "beurre d'escargots" (a >nutsize usually) to close completely the shell. Place all the shells in a plate >for the oven, and put it in the hot oven until the butter is melted. If you use >special escargot dishes, they should go into the oven without a problem, and >then put the "beurre" directly on the snails (same quantity). They're ready! Eat >them as soon as they get out of the oven, escargots get cold quite fast when >they are simply in their shell. That's about it. Julia Child's recipe calls for: 1/2 cup butter 1 Tb. minced shallots or green onions 1-3 cloves [or more!] mashed galic 2 Tb. minced parsley (Salt and pepper) She says you should twist the shallots in the corner of a towel, to extract their juice-- but she's a big fan of twisting things in towels. AFAIC it just wrecks a towel. The butter is also recommended for broiled meats and fish, for basting baked/broiled fish or mushrooms; for broiled mussels, clams, or oysters. Snail variation: if you don't want to stuff them back into the shells, put them in mushroom caps; very nice. Have lots of good French bread handy, to sop up any extra butter! Then spend a few days at the gym working it all off.