Escargot (French for snail) is a dish of cooked land snails,
usually served as an appetizer in France and in French restaurants. The word
escargot is also sometimes applied to the living snails of those species which are
commonly eaten in this way.
Not all species of land snail are edible, and many are too
small to make it worthwhile to prepare and cook them. Even among the edible
species, the palatability of the flesh varies from species to species. In
France, the species Helix pomatia is most often eaten. The
"petit-gris" Helix aspersa is also eaten, as is Helix lucorum.
Several additional species, such as Elona quimperiana, are popular in Europe
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. Additional ingredients may be added, such as garlic, thyme,
parsley and pine nuts. 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.In Maltese cuisine,
snails (Maltese: bebbux) of the petit gris variety are simmered in red wine or
ale with mint, basil and marjoram. The snails are cooked, and served in their
shells.
Like most molluscs, escargot is high in protein and low in
fat content (if cooked without butter). Escargot is estimated to contain 15%
protein, 2.4% fat and about 80% water.
One of the best restaurant to have a bit of taste of Escargot
is “the little Snail”.
the restaurant has won numerous awards for both the quality and selection
of food on offer.http://www.thelittlesnail.com.au/lunch.php
By Jakiee
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