One comment

1. I have some snails in my cupboard (in a tin, of course) and will try this. I confess that, being attacked by European gms, ml and cl,I am thrown into further confusion by a number of US terms. When mention is made of a “cup”, is it a demitasse, a teacup or a breakfast coffee cup. I realise that recipes involve relative proportions of ingredients, but guidance as to volume would be helpful. And what is a “jigger” if not someone dancing jig? Measures of spirits vary from country to country; and it would be handy, again, to have some idea of the volume to be used so as to achieve an appropriate balance.

   Most assuredly I am not criticising you, Hans; but as most of us will not cook these dishes repeatedly, guidance is always welcome.

   While you are at it, it would be useful to know what ap flour is (I suspect we call it “plain”). Kosher salt here is not very common; and so sea salt (usually from Maldon) would aper to be the local alternative.

   Perhaps you should publish a phrase book, Hans?

   With best wishes,

   Peter

   LikeLike

   Reply