Gardeners detest snails as pests which forage on their choicest greenery. Yet in fine French bistros they order escargots as a gastronomic delicacy. Both kinds of snails are gastropod mollusks, and both are edible. But the snails we prefer to eat are a special breed harvested from the moist vineyards and stone walls of Burgundy. These large, lazy creatures devote their lives to gluttinous gorging of grapevines for our future dining pleasure. So that you can prepare delicate snails at home, we offer these stainless steel snail dishes, each with six depressions, in two sizes: the 6-1/2" snail form (shown on the left); or a 5-1/2" round eared dish.