-----Original Message-----
From: Geoff Stanford

>SNAILS:  pull off the hard thin "skin" that covers the opening to the shell
>when the snail has retracted;  cover it with a blob of butter in which you
>have put parsley, garlic, chives or whatever; put it open side up in the
>oven for about 3 minutes, and serve.     Sounds easy, but how keep it open
>side up?
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In Denmark we use a thick layer of course salt in the pan to hold up
roasting chestnuts in the oven.  <ay work for snails.