[Sca-cooks] Escar-no pictures

[Susan Fox-Davis]

This is just so bizarre, it's wonderful!  It looks like something some unscrupulous cook would
have done back in the middle ages, to get around having no fish to serve on a Friday.

Selene C.

Olwen the Odd wrote:

> I bought the escagot shells at Restaurant Depot, but you can buy them in
> lots of places I beleive.  For the snails I mixed together some ground beef
> and ground sausage (mostly so I didn't have to figure out flavoring), formed
> them with a lump on top to stick the shells on and baked on a tray for about
> 20 minutes.  I jammed the meat up into the shell just enough that you could
> pick them up by the shell to eat them, making a neat finger food.
> Olwen
>
> >Olwen! Those are great! Are the shells real, or did you make those, too?
> >--maire
> >