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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 - ...


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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