A few seeks ago we had out-of-town guests coming in from a part of the country where escargot a pretty much unknown although they really like them. We usually go out to a local French restaurant, but a flood last summer had put that out of commission.  Ransacking local markets produced numerous blank looks and a few comments along the "Snails??!!  Eeewww!!" line before yielding one small can of "medium" escargot.  Amazon and Escal saved the day.  These are great escargot, with a good flavor and texture.  A quick rinse, mix with snail butter in a little ramekin, 425 degrees for 12 -15 minutes and snail withdrawal will be avoided for you and your guests too.