This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
2 lb Land snails
Water Salt 2 Cloves garlic finely chopped
1/4 c Olive oil
Freshly ground black pepper 1/2 c Lemon juice
Serves 6 to
1. There is a small membrane, known as an operculum, at the opening of each snail. Use a toothpick to remove this membrane and it will come off easily.
2. Place the snails in a basin and rinse thoroughly with cold water. Drain and rinse once more in cold water that contains a generous amount of salt. Rinse once more in cold water before cooking.
3. Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt. Bring slowly to a boil and simmer six minutes, stirring occasionally.
4. Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl. Crush the garlic with a pestle or the back of a heavy spoon to make a paste. Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water. Stir with a whisk to blend.
5. Drain the snails and serve hot with the sauce cold.
Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce. The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract. [
From: "The New York Times International Cookbook. "]