may be left to simmer in its sauce
for a long time without danger of
cracking.
‘Apart from this, it is all a
question of personal taste. Both
methods of cooking are delicious.
These, however, are not the only
ways of preparing snails, which
you must remember are essential to
aïoli (garlic and oil sauce).
‘It is in the south of France that
one finds the most varied snail
recipes; there, for instance, they
serve them with sauce piquante,
tomato sauce, and with sauce verte
froide. At Montpellier, nuts and
pounded cracknels are added,