oh good—it’s posted. here’s what i wrote to elizabeth of amateurgourmet:
first thank you for all your kind words elizabeth.
second craig is right on both counts.
third cary’s suggestion of rincing and cooking the snails is exactly what i do on page 525 of “the pie and pastry bible” though the quality of the snails i was using and the over-powering (in a good way) garlic butter made me think it wasn’t necessary for the puffs.
fourth and final comment is that i was forced by my editor to put all acknowledgements in this book on page 678 where you will find the attribution for the recipe idea to my dear friend and esteemed colleague shirley o. corriher of “cookwise.
oh and one thing more, not everyone likes snails even escargot. the texture is a bit rubbery, the flavor a little funky, and the idea perhaps more disturbing still. but coincidentally, during my morning swim, i started remembering how much i love the snail buns in “the bread bible.” they’re a savory version of sticky buns, slathered with snail butter before rolling up the dough and pieces of snail poked into the dough. this by the way was inspired by andré soltner formerly of lutèce—it’s an alsacion specialty.
finally finally thank you for making me laugh out-loud at the description of how the snails looked!
