-----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?
========================================
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.