Snails to escargots
One morning, my granddaughter gathered 21 good size snails from the garden. When I commented that these are the same snails they broil for escargots in France, she was adamant that we try this.
So we fed them on cornmeal and lettuce for two days. Then we washed them.
Then we cooked them up. One recipe called for broiling them with white wine, butter, garlic and thyme. Here they are, ready to be put on their little pieces of toast. Really, I didn’t think they were that great.
But one recipe called for mincing them with those ingredients and mushrooms, then stuffing the mix into the mushrooms. We liked that one best. In fact, we ate them all before I took a photo, but they looked like this:
Lila ate both kinds, and my garden was grateful!
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