Just how does one EAT escargot?
#21
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Fondue, lobsters and snails ? Not in the same plate, I hope ? (although it might be interesting ;-) <BR> <BR>Elvira, can you explain tamales ? All I know is they taste great, invove corn, meat and spices, and take a long time to cook, and there's no way I can find them in Geneva (sigh !).
#26
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NeverHaddem - <BR> <BR>The thing about escargot is not the escargot; it's the butter, garlic and herbs. I can take or leave the snails, the texture is a bit odd. But the butter/garlic/herb combination for dipping your bread is to die for! <BR> <BR>For the record; I've only had them with little forks. Sometimes in the shell and sometimes in the special "plate" with holes. <BR> <BR>Lynn <BR> <BR