Part 5/12:
Modern chefs might face challenges in sourcing live snails, making canned varieties a practical alternative. The cooking method remains the same whether using canned or live snails: heat oil, fry the snails, and baste with the flavorful blend. The resulting dish is a nod to the culinary traditions of ancient Rome, though today's patrons might find modern versions of escargot dripping in garlic and butter more pleasing.