jinman
Rest in Peace
- Joined
- Feb 23, 2001
- Messages
- 20,387
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- Texas - Wise County - Sunset
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- NHTC45D, NH LB75B, Ford Jubilee
Rox, that's some wonderful information about snails and preparation. I've never had the French version of escargot, but when I was in the U.S. Navy, we stopped many times in Barcelona, Spain. Just off the famous Ramblas in Barcelona is a restaurant that is world renowned called Los Caracoles. The word "caracol" is Spanish for snail. I visited that restaurant many times back in the early '70s and always enjoyed a plate of their delicious snails. They have a dark sauce that I would compare to a very light barbecue sauce with garlic and butter. Your recipe sounds delicious and I'd probably make a pig of myself.