Hors D'Oeuvres & Appetizers

Escargots

The classic entrée, snails, are stuffed with butter, minced garlic and chopped parsley a la bourguignonne (snail buttered w/ garlic) and served piping hot in their shells on a special grooved dish, the escargotiere. They are eaten using a pair of tongs and a small two-pronged fork.

In the South of France, it's usually prepared in wine with bacon or ham, spices, garlic & olive oil. It is also included in tarts, pastries, turnovers and cooked in broth, fricassees, served on skewers or grilled.

Gourmet food home | Product Index 1 2 3 | Shipping Info | Gourmet Recipes
About Us | Contact Us | Links page | Gourmet gift basket | Information | Customer Survey

International Gourmet
3245 Casena Street, Temecula, California 92592
1 - 909 - 303 - 3836

This site created and maintained by Success Makers Multimedia