August 9th, 2012

Escargots a la Bourguignonne

Escargot is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants. 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 6 or 12 snails. I love escargots. […]