Quoting Bill Swisher to Dave Drum <=-

Last time I was in France I had some escargot, absolutely loved
it. But it wasn't prepared with butter and all that.

That's the usual treatment in "continental style" steak houses ...
Escargots a la Bourguignonne

It was sauteed and in a cream sauce with a fine mesh made of
some sort of melted/fried cheese over the top.

Did Ian have something to do with that?

The Portuguese often serve them in a broth. The nicest example of
that I have ever come across was years ago in a Portuguese
restaurant in Ottawa. The served the snails in a small soup bowl of
thin, spicy tomato broth that had white wine, herbs and hot sauce in
it, along with crusty white bread. I presume that the broth was
meant to be eaten as they served the dish with a spoon, not
toothpicks.

--MM

SNAILS IN THE PORTUGUESE STYLE

5 lb small fresh snails
2 tbsp olive oil
A sprig of fresh oregano
1 bay leaf
2 cloves of garlic
1 onion, cut into quarters
Salt and freshly ground pepper
Dash of piri piri sauce

The Portuguese eat a lot of snails, and this is a fairly simple
recipe. The Portuguese chili sauce, piri piri, replaces the chili of
the Spanish dish, and oregano and bay leaf give it a particular
flavor all of its own. This is another very good party dish to be
put in the middle of the table. You remove the snails from the
shells rather in the manner that one eats periwinkles.

Wash the snails in several changes of water until all the slime has
completely disappeared. Place in a large pan and cover with water to
come 1« inches above the snails. Add the olive oil, oregano, bay
leaf, garlic, onion, some salt and pepper, and the piri piri. Simmer
over a low heat for 2-3 hours (the snails should be cooked slowly to
make them emerge from the shells). Keep removing any scum that forms
on the surface.

Serve hot on small plates with some of the broth used to cook them.
Eat with toothpicks.

TWO FAT LADIES OBSESSIONS By Jennifer Paterson and Clarissa Dickson
Wright

---

Cheers

Jim

... Everything in the universe is a snail or not a snail.

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JIM WELLER wrote to BILL SWISHER <=-

Did Ian have something to do with that?

We, Jacquie/Ian, Lilli/Michael, were at a joint called "Les 3 Soleils
de Montal". A 1 star Michelin place. Three were enjoying a dish
with fish, I had the snails and I can't recall what Lilli had (I do
have a vague memory of a pasta dish). I think Ian had called ahead
and discussed my, and Lilli's, aversion to fish. I was thinking of
trying to get there again in April, dunno if I'll have time since I'm
only planning on 2 nights in Argentat. A quick visit with them and
another tour of Rocamadour before continuing.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baked Peameal Bacon
Categories: Canadian, Meats, Baird
Yield: 1 servings

1 Peameal Bacon, 1 centre cut
-piece

"Peameal bacon is a unique Canadian meat, pickled but unsmoked loin
of pork rolled in cornmeal. Usually it is sliced and fried for
breakfast but it excellent baked whole. The cornmeal makes a crisp
exterior and the meat, although quite lean, is particularly juicy,
because of the pickling process. For baking it is important to select
a piece from the centre cut, with a wide band of lean visible on both
ends."

Place in an open roasting pan, fat side up. Bake at 350F degrees for
1- 1/2 hours. Serve hot in generous slices with baked beans if
desired.

SOURCE: _Classic Canadian Cooking_ by Elizabeth Baird
U/L to NCE by Burt Ford 1/96

MMMMM

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