Escargot

Guide Note

Escargot is a preparation of snails usually in garlic and butter sauce and typically eaten on special occasions or in high-end restaurants. Despite its reputation as a staple of French cuisine, escargot is usually only eaten in France on special occassions and is not a common entree.

Fast Facts

1. Escargot means "snail" in French
2. High in protein and low in fat
3. Contents of snail stomachs can be toxic to humans
4. Small tongs are used to hold onto the shell while removing the meat
5. Farm raised snails are fed cereal

The preparation process begins with removing the snails from their shells. Escargot need to be cleaned and gutted before cooking. Once clean and stomach matter is removed, the snails are then sauteed in fresh, diced garlic, butter and white wine. After cooking, they are returned back to their shells along with a splash of the garlic butter sauce.

Serve with a glass of Champagne and a slice of crusty bread.

Specially made snail tongs are used to hold onto the shell while removing the snail meat with a small escargot fork.

There are many variations that can be added to the basic garlic sauce, such as thyme, parsley and pine nuts.