The process involves removing the snails from their shell, cleaning and boiling them, then stuffing the shell with a mixture of butter, herbs, garlic and the meat before baking them.

BBC: Learn to prepare snails in Provence

By the time he got to Roasted Pork Tenderloin with Dried Cranberry and Apple Stuffing and Cranberry-White Wine Reduction Sauce, Bill had bought a new meat thermometer, digital, with protruding wires and flashing lights that made it look as though he'd lifted the whole apparatus from an intensive care unit.

CNN: Husband quietly captures the kitchen