4 to 6unless otherwise stated.
By Jennifer Paterson and Clarissa Dickson Wright
This is perhaps the most famous way of cooking snails. Burgundy is famous for its snails, which are raised and nurtured on the grape-vine leaves - the local inhabitants insist that this gives them a particularly delicious flavor. They are certainly very plump and juicy Roman snails. A good strong taste of garlic is vital in the dish, so don’t stint on it. It is redolent of rustic French cooking.
The technique for how to cook your snails from scratch and how to get them out of their