Snail

Snail

By
From
Encyclopedia of Food and Cookery
Serves
6-8

A small land mollusc, very popular in France, where it is called escargot and found in all wine-growing areas. Snails are also a favourite dish in other Mediterranean countries, where they can be cooked in a spicy tomato stew.

Outside France, it is more common to buy snails already prepared and cooked, in tins. The large shells are usually sold with the tins, so that the snails can be returned to their shells with a garlic butter, often called snail butter, or beurre pour escargots, before heating. This is the most common way of serving snails in France.

Ingredients

Quantity Ingredient
see method for ingredients

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