 Escargot cooked with garlic and parsley butter in a shell (with a €0.02 coin as scale)
 Escargot cooked with garlic and parsley butter outside of its shell
A single escargot, with snail tongs and a snail fork. Escargots, in French cuisine, is a dish of cooked land snails, usually served as an appetizer. In France, escargots are typically only eaten on festive occasions.[citation needed] Image File history File linksMetadata Size of this preview: 800 × 495 pixel Image in higher resolution (2082 × 1287 pixel, file size: 292 KB, MIME type: image/jpeg) Escargot with a 0. ...
Image File history File linksMetadata Size of this preview: 800 × 495 pixel Image in higher resolution (2082 × 1287 pixel, file size: 292 KB, MIME type: image/jpeg) Escargot with a 0. ...
2 cent euro coins are made of a steel core plated with copper. ...
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French cuisine is considered to be one of the worlds most refined and elegant styles of cooking, and is renowned for both its classical (haute cuisine) or grande cuisine and provincial styles. ...
The name snail applies to most members of the molluscan class Gastropoda that have coiled shells. ...
Crudités variés, a typical hors dœuvre in French cuisine Hors dœuvre, (IPA: French but often in English as ; French plural: hors dœuvre, without an extra s; English plural often hors dœuvres), also known as appetizer(s), refer to the food served before or outside...
The French word escargot (meaning snail and of Catalan origin) is almost invariably used on restaurant menus (especially in North America) to refer to snails as a food item, though in most Commonwealth countries one can also order snails in English. Catalan cuisine refers to the cuisine of Catalonia, the Balearic Islands, and the Comunidad de Valencia in Spain; as well as French Roussillon. ...
North America North America is a continent[1] in the Earths northern hemisphere and (chiefly) western hemisphere. ...
This article needs additional references or sources for verification. ...
The English language is a West Germanic language that originates in England. ...
Not all 116 species of snail are edible, but many are. Even among the edible species, the palatability of the flesh varies from species to species. In France, two species native to France are normally used for preparing escargots. One of these, the "petit-gris" Helix aspersa, is common in temperate climates worldwide. Binomial name Helix aspersa (Müller, 1774) The brown garden snail (Helix aspersa) (syn. ...
In geography, temperate latitudes of the globe lie between the tropics and the polar circles. ...
In Quebec, Canada it is common tradition to eat Escargot while enjoying a cold beer and watching a hockey game. This tradition was started by the Quebecois in the early 60's.
Because snails eat soil, decayed matter, and a wide variety of leaves, the contents of their stomachs can be toxic to humans. Therefore, before they can be cooked, the snails must first be prepared by purging them of the contents of their digestive system. The process used to accomplish this varies, but generally involves a combination of fasting and purging. The methods most often used can take several days. Farms producing Helix aspersa for sale exist in Europe and in the United States. Farm-raised snails are typically fed a diet of ground cereals. World map showing the location of Europe. ...
This article is about cereals in general. ...
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Typically, the snails are removed from their shells, gutted, cooked (usually with garlic butter), and then poured back into the shells together with the butter and sauce for serving, often on a plate with several shell-sized depressions. Special snail tongs (for holding the shell) and snail forks (for extracting the meat) are also normally provided. Edible snail (Helix aspersa) Heliciculture (snail farming) is the process of farming or raising snails. ...
Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ...
Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ...
Escargot is high in protein and low in fat content if served without butter. It is estimated that escargot is 15% protein, 2.4% fat and about 80% water[1].
See also
Binomial name Littorina littorea (Linnaeus, 1758) The Common Periwinkle, Littorina littorea, is a species of periwinkle. ...
External Links Wikimedia Commons has media related to: escargot - Escargots de Bourgogne
- Escargot Nutritional value.
- Snails Have Seven Lives at L'Escargot Montorgueil - article in English about Snail Shell Recycling in Paris's top snail restaurant
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