Shellfish: Escargot 07 by Recipe Cottage

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	Escargot 07

		Escargots Let snails starve, that is, do not feed them for 48 hours. (This is necessary as the snails may have fed on poisonous vegetable matter.) Then feed them bran. Wash the snails. Purge them once only, and rapidly, by sprinkling them with salt and vinegar. Rinse them by running under cold water. Blanch the snails by plunging them into boiling salted water and keeping them there until they can easily emerge from their shells. Throw away any snails that do not emerge. Remove snails from their shells with the help of a two-tined fork. Remove the snails intestines: Hold a snail with the thumb and first finger of the left hand. Using a small sharp knife, score the snail. Remove the intestinal tube (which will be swollen) by pulling it out. Cooking: Cleaned snails may be cooked in their shells or in mushroom caps with some "snail butter" (flavored with parsley, chopped shallots, salt and pepper) or garlic butter. 400 deg F. for six minutes.