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For escargots, land snails are used. Most common are the species Helix pomatia, Helix aspersa and Helix lucorum*. There are two restrictions: it should be edible (problem solved if you work with one of those three) and it should be large. Larger snails have more flesh to work with. You have to be a bit lucky for this. There's quite some variation. I think - ...


By the time escargot1 are heated to serve (I presume you had the standard garlic / herb butter gratin version served in the shell?), they have already been cooked for two to three hours in total. Escargot are killed by dumping them in their shells in boiling water, not unlike some cooks prepare lobster.2 The soft body is removed from the shell, inedible ...


The fastest way would be simply to boil them in salted water for a few minutes. Throwing them on ashes (a barbecue?) would do the trick also, but I guess you might want to leave them there for more than a few minutes to ensure they were cooked throughout, and theres a bigger danger they'd overcook.

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