Escargot is a dish of cooked land snails, usually served as an appetizer. The word is also sometimes applied to the living snails of those species which are commonly eaten
It is known that escargot are sea snail and have existed as a culinary item since ancient times.[3] A number of archaeological sites around the Mediterranean have been excavated yielding physical evidence of culinary use of several species of snails utilized as escargot.[4] The Romans, in particular, are known to have considered escargot as an elite food, as noted in the writings of Pliny. For example the species Otala lactea of edible snails has been recovered from Volubilis in present day Morocco.[5] This archaeological recovery is from an era of Roman Empire occupation of this provincial capital, which site was known to embody a very highly developed ancient civilisation
Preparation
Escargot cooked with garlic and parsley butter in a shell (with a €0.02 coin as scale)
Escargot cooked with garlic and parsley butter outside of its shellIn Western Culture, typically the snails are removed from their shells, gutted, cooked (usually with garlic butter or chicken stock) and then poured back into the shells together with the butter and sauce for serving, often on a plate with several shell-sized depressions. 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.
