þFast the snail. A calcareous film grows over the shell entrance and is removed by sweating the creature in a solution of salt, vinegar and a pinch of flour for about two hours. The snails are then washed in water. Finally they are blanched for five minutes in boiling water. Drain and wash in cold water. Remove from shells and take off black extremities. Wash shells in boiling water, soda crystals added.

þA La Poulette: Put into saucepan with a little white wine, sliced onion and chopped shallots, pepper, parsley (no salt). Bind sauce with one or two egg yokes, cream and lemon juice. Sprinkle with chopped parsley and serve.

þCorsoise: Cook snails in red wine seasoned with garlic, onions, thyme, bay and cloves. Serve in liquor.

þSnail Fritters: Put cooked snails in a marinade of oil, lemon juice and chopped parsley. Dip the little critters in batter and put in boiling fat. Serve with tomato sauce.