Conference turris::cooks

3713.0. "Snail/l'escargot recipe" by SUBURB::MCDONALDA (Shockwave Rider) Mon Dec 14 1992 10:56

    A follow on from my previous note. While in Geneva I had the pleasure
    of a dozen l'escargot cooked in XXXXX style. Now I can't remember what
    the XXXXX style is.
    
    We purchased a can of snails from our local deli, and I whipped out my
    French cookbook and religously followed a recipe for l'escargot de
    Bourginone (sp?). The results were wonderful and my wife thouroughly
    approved of them.
    
    The question I have is this. I am convinced that in addition to the
    normal garlic, parsley, butter and shallots, the sauce the snails were
    cooked in in Geneva had bacon in it. Can anyone confirm this as a known
    addition to this sauce?
    
    Angus
    PS. Cooking the snails in a muffin pan (four snails per muffin
    recepticle) and a fan oven produced results similar to cooking the
    snails in a proper snail dish.