together with a great variety of
vegetables and herbs chopped fine,
such as lettuce, chicory, chervil,
celery, marjoram, and basil;
elsewhere just a plain vinegar
sauce is preferred. In Languedoc,
where goose-fat is widely used,
snails are prepared with the
following sauce:
‘You take a fair amount of
goose-fat, a large slice of fresh ham
cut in dice – the Languedoc
housewives affirm that each snail
must have its bit of ham – an onion
chopped small, and some garlic
and parsley also chopped. When
this mixture has been browned you