In article >,
sf > wrote:

> On 1 Jun 2004 13:22:35 -0700, (Karen
> O'Mara) wrote:
>
> > Glenn Jacobs > wrote in message
> > >. ..
> > > Someone in this group was planning to build a snail farm. I don't
> > > remember
> > > the name. I wonder if they have made any progress and might have some
> > > words of wisdom.
> >
> > I had a college professor who raised snails to eat. iirc, there's a
> > process involved and I can't remember the details really. Do you have
> > feed them cornmeal for two days before using? And, the garden/farm
> > would have to be sterile and organic, I imagine. I wasn't as brave as
> > I am now (culinarily speaking), so I turned off my ears and said ick
> > when he started to talk about his snails. He was Italian, taught
> > Geography, at San Jose State, maybe I should google and find out if
> > he's still around.
> >
> There's more than enough information available on the
> internet... and it was also on TV in the olden days.
>
> Yes, you feed them on cornmeal and lettuce for a few days.
> That's the EASY part. Then you have to boil them and pick
> their dead bodies out of the shell. After that, you'll
> prepare them with garlic and butter so that others can enjoy
> while you munch on white bread.
>
> http://www.recipecottage.com/shellfish/escargot13.html
> Capture 18 snails. Place them in a ventilated box with corn
> meal. With a sprayer bottle, spray the corn meal. Keep them
> in this environment at least 72 hours. Remove the snails and
> wash them in cold water. Drop them into boiling water with
> bay leaf and let simmer 15 minutes. Drain in colander and
> pick meat out of shell. Remove the fall or the tail end
> where the snail is attached to the shell. Wash snails in
> cold running water.
> Set aside.
> *If you prefer, use canned snails, and rinse in cold water.
>
> Recipe:
> Mushrooms Stuffed With Escargot
>
> Ingredients:
>
> 1/2 cup Soft butter
> 1 tsp Minced shallots
> 1 Clove garlic (large), crushed
> 1 tbsp Minced parsley
> 1 tbsp Finely minced celery
> 1/4 tsp Salt
> Freshly ground black pepper to taste 12
> large Mushrooms
> 12 large Canned snails, drained
>
>
> Cream 6 tablespoons of the butter with the shallots, garlic,
> parsley, celery, salt and pepper. Remove the mushroom stems
> and reserve for another purpose. Heat the remaining butter
> in a skillet. Add the mushroom caps and turn to coat on all
> sides. Arrange in the depressions of a snail pan, in
> scallop shells or in a shallow baking-serving dish. Place a
> scant teaspoon of the herbed butter in each mushroom cap,
> add a snail and cover it with a little more butter. Before
> serving, bake in a moderate oven (375 degrees) about 15
> minutes.
>
> NOTE: Any leftover herbed butter may be used for baked or
> broiled fish.
>
> 6 servings
>
>
> Practice safe eating - always use condiments

Hey this is neat! :-)
I'm filing this recipe...

I actually have some escargot dishes, heavy porcelain with large divots
in them, 6 to a dish. The most delicious escargot I ever had was up in
Sedona Arizona at a little Swiss restaraunt. He served them in the
Escargot dishes (no shells) with herbed garlic butter in a light bed of
whipped eggwhites.

They were tender, not tough as they were fresh. Canned ones tend to be
kinda rubbery. Overcooked.

K.

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