On Sun, 13 Mar 2005 14:12:09 -0500, limey > wrote:
>
> This is from my American version. Provence is absolutely famous for their
> blend::
>
> "Add to marinades for chicken, fish, lamb or beef. Use in omelettes. Add
> to liquid when cooking rice. Adds delicious flavor to white sauces.
> Delicious in cheese dishes and with shellfish. Sprinkle over baked
> potatoes, tomatoes and onions for heightened flavor.
>
> "Ingredients: Thyme, marjoram, rosemary, basil, fennel, sage, lavender."

Thanks, Dora. I'm curious about the addition of lavender, that would
certainly be unusual.

> Sounds good to me - you'll have a great time, no matter what. If you've
> tackled oysters, then you're ready for snails. ;-D

Hehehe, I've had them! We tried them in New Orleans, and the
taste/texture was a lot like mushrooms, it seemed like. Mostly they took on
the flavor of the garlic/butter/parsley sauce. I'm interested in trying them
in other preparations, though.

Ariane