Escargots

Escargots are a delicacy consisting of cooked land snails, usually served as an appetizer in France and in French cuisine. The word 'escargot' is French for 'snail'. Escargots are typically purged, removed from their shells, and cooked (usually with garlic butter, chicken soup or wine), then placed back into the shells with the butter and sauce for serving. More elaborate preparation involves stuffing the snail shells with a mixture of garlic, parsley, and breadcrumbs.

History

The use of snails as food dates back to prehistoric times, and is prevalent in various cultures throughout history. In Ancient Rome, snails were fattened up in 'cochlear gardens' before they were eaten. The Romans, in particular, enjoyed this delicacy, and they are credited with being the first to farm snails.

Preparation

The preparation of escargots involves several steps. First, the snails are purged of any undesirable contents by fasting them, but sometimes lettuce is provided. Next, they are removed from their shells and cooked, usually in a sauce of garlic butter, chicken soup, or wine. The snails are then returned to their shells and the sauce is added. The dish is typically served in a special escargot dish with places for the shells.

Serving

Escargots are usually served as an appetizer, with 6-12 per serving. They are often served with a side of bread to soak up the sauce. In France, escargots are traditionally served on Christmas and New Year's Eve.

Nutritional Value

Escargots are high in protein and low in fat content (when cooked without butter). They are also rich in minerals like selenium and magnesium, and vitamins like vitamin E and vitamin B12.

Varieties

There are many varieties of escargots, with the most popular being Helix pomatia, also known as the Roman snail, Burgundy snail, or edible snail. Other varieties include Helix aspersa or Cornu aspersum, the garden snail, and Helix lucorum.

See Also

• French cuisine
• Appetizer
• Helix pomatia
• Helix aspersa
• Helix lucorum