Whatever the snail’s food may be,
it is improbable, to say the least of
it, that any flavour is left after the
animal has been starved for thirty
or forty days, cleaned in vinegar
and salt, rinsed in ten lots of
water, and then boiled for several
hours.
‘Those who succumb (and with
reason) to the winy taste of the
Bourgogne snails, and those who
are enchanted (and one cannot too
highly appreciate their attitude) by
the thyme and fennel-scented
blanquettes of Provence, forget one
thing. They forget that the
Bourguignon snails have been