While collecting snails near a Greek monastery in Istanbul last summer, we
struck up a conversation with a Greek lady from the monastery who told us
that before they cook the snails (in this case Helix lucorum & Eobania
vermiculata they feed them flour until their excreta come out white. This is
presumably to "cleanse" them as well as to fatten them up, as Sophie also
indicated.

The only snail I have ever eaten had been fried & I was in a dark restaurant
where details were obscured. It was indeed a French restaurant, but in Ann
Arbor, MI.

Aydin

>-----Original Message-----
>From: Patty Jansen [mailto:[log in to unmask]]
>Sent: Thursday, May 10, 2001 1:18 AM
>To: [log in to unmask]
>Subject: Helix aspersa
>
>
>Ok, so I may have to give this a go. Does anyone have any idea how to
>prepare the critters? Do they still taste -hum- snaily?
>
>And of course anyone who considers H. aspersa a delicacy is of
>course more
>than welcome to forage around my back yard (and especially the
>orchid house!)
>
>Patty
>
>Dr. Patty Jansen
>
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