Escargot

Escargot is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants. The word is also sometimes applied to the living snails of those species which are commonly eaten in this way.

History[edit | edit source]

The practice of eating snails in France dates back at least as far as the Roman Empire. The Romans, in turn, learned this from the Greeks. The Romans called snails Helix, and they were often served in banquets. They were cultivated in special "snail gardens".

Preparation[edit | edit source]

In French cuisine, the snails are typically purged, killed, removed from their shells, and cooked (usually with garlic butter, chicken soup or wine), and then placed back into the shells with the butter and sauce for serving. Additional ingredients may include garlic, thyme, parsley and pine nuts. Special tongs for holding the shell and forks for extracting the meat are also normally provided, and they are served on indented metal trays with places for six or 12 snails.

Nutritional Value[edit | edit source]

Escargot is high in protein and low in fat content. It is also rich in iron, magnesium, selenium, phosphorus and potassium. The snails are first prepared by purging them of the likely undesirable contents of their digestive systems. The process used to accomplish this varies, but generally involves a combination of fasting and purging or simply feeding them on a wholesome replacement. The methods most often used can take several days.

References[edit | edit source]

Escargot Resources
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