On 7/6/2018 at 11:10 AM, FrogPrincesse said:I am doing my best, but I feel that my job won’t be complete until she starts appreciating escargots and foie gras!
I like both Madeleine Kamman's and Melissa Clark's takes on snails:
MK: Quoting from "When French Women Cook" where she describes an incident with the purging snails: "One boring Sunday afternoon , I succumbed to the temptation to remove the weight. By seven o'clock when we came back from some venture, the walls were decorated with the trails of climbing snails. I got spanked, hated live snails forever, and felt vindicated when they appeared in soups and sizzling in pastry shells".
MC: Quoting from "In the Kitchen with a Good Appetite": "...we did relish dipping nuggets of crusty baguette into the molten. garlicky, green-flecked snail butter., of course. ....Years later, I feel the same, and am convinced that the only reason to order snails a la bourgignon is to sop up the butter surrounding them, then unload the snails to your tablemates, passing them off as delicacies"