Page "Escargot" Paragraph 9
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In French culture, the snails are typically purged, killed, removed from their shells, and cooked ( usually with garlic butter, chicken stock or wine ), and then placed back into the shells with the butter and sauce for serving.
Special snail tongs ( for holding the shell ) and snail forks ( for extracting the meat ) are also normally provided, and they are served on indented metal trays with places for six or 12 snails.
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