Am I invited?maven wrote:LOL, no, I will probably marinade the snails in a little bit of chablis for a bit, then fry them in garlic butter and a dash of brandy (from The Wine Shop), then add milk, Tabasco and lemon
The cheese will be for le mini fondue, and the chablis will sustain the chef during this exhausting process
Then le porkout begins
I actually have a number of snail shells for cooking these in (and the trays for the oven), and some of the serving tongs for them as well...