---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Snails, Sicilian Style
  Categories: Appetizers
       Yield: 6 servings
  
       2 lb Land snails                       1/4 c  Olive oil
       1 x  Water                               1 x  Freshly ground black pepper
       1 x  Salt                              1/2 c  Lemon juice
       2 ea Cloves garlic finely chopped   
  
     Serves 6 to 8.
     1.  There is a small membrane, known as an operculum, at the opening
   of each snail.  Use a toothpick to remove this membrane and it will
   come off easily.
     2.  Place the snails in a basin and rinse thoroughly with cold
   water.  Drain and rinse once more in cold water that contains a
   generous amount of salt.  Rinse once more in cold water before
   cooking.
     3.  Add four quarts of cold water to a kettle and add the snails and
   about three tablespoons salt.  Bring slowly to a boil and simmer six
   minutes, stirring occasionally.
     4.  Meanwhile, place the garlic and one teaspoon of salt in a small,
   heavy bowl.  Crush the garlic with a pestle or the back of a heavy
   spoon to make a paste.  Add the oil, pepper (to taste), lemon juice,
   and six tablespoons cold water.  Stir with a whisk to blend.
     5.  Drain the snails and serve hot with the sauce cold.
     Note:  To eat the snails, pull out the meat with a pick and dip them
   one at a time in the sauce.  The whole snail may be eaten, although
   the most fastidious prefer to skip the soft after end of the meat,
   which is the digestive tract.
     [From “The New York Times International Cookbook.”]
  
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