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Escargot -
[ehs-kahr-GOH] the French word for Snail. In culinary terms the little
mollusk is traditionally served baked in the shell with a sauce of garlic,
shallots, parsley and butter.
photo credit:
gourmetsleuth.com
Escargot Culinary History
Discarded roasted snail shells found in archeological digs indicate that
prehistoric humans enjoyed "escargot". Pliny described Fulvius Hirpinus'
snail garden as having varied species of snails and feeding them on wine and
cornmeal. Ancient Romans, and later, other Europeans ate snails during
festivals, Lent, Mardi Gras and Carnival. There are edible land snails
ranging in size from 1/4 inch to giant African snails growing up to 12
inches. The traditional escargot is the common garden-variety snail.
Escargot (French for snail) are available fresh, chilled, canned, or frozen.
Traditional Escargot Recipe
I N G R E D I E N T S
1 stick (8 tablespoons) unsalted
butter, softened
1 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot
1 7-oz can snails, rinsed
I N S T R U C T I O N S
Preheat oven to 400°F.
Purée butter, garlic, parsley, and shallot in a food processor. Season with
salt and pepper.
Divide half the garlic butter among sterilized snail shells. Stuff with
snails (1 per shell) and remaining garlic butter.
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Nutrition
Snails -
100 grams raw |
Calories |
90 |
Total fat (g) |
0 |
Saturated fat
(g) |
-- |
Monounsaturated
fat (g) |
-- |
Polyunsaturated
fat (g) |
-- |
Dietary fiber
(g) |
0 |
Protein (g) |
16.1 |
Carbohydrate (g) |
2 |
Cholesterol (mg) |
0 |
Sodium (mg) |
70 |
|
Sugars (g) |
0 |
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More Recipes
Review more Escargot Recipes
Buy Escargot
Extra Large Escargot From
France 17.6oz (6 dozen extra large) available at GourmetSleuth.com
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