How to Make Classic French Escargots - Edible Communities

Swathed in herb and garlic butter, ready to slurp down with a glass of white Burgundy. When I say escargot I mean the classic French preparation of snails that began in the vineyards of Burgundy, where snails fat from a summer and fall of furious and fairly constant snacking would set themselves to hibernate for the winter and instead get plucked from their hiding places under rocks and along bottom fences to be cooked up in their shells filled with plenty of garlic butter. Note: You do not need shells to make escargot, but they are helpful. Jarred or canned

How to Eat Escargot: 12 Steps (with Pictures) - wikiHow

Eating Snails In France: Do You Know Which Type To Order? - France Travel Tips

Premium Escargot Wild Burgundy Snails – Rated Number One – Best For Escargot Recipes, Various Sizes … (2 Dozen Very Large) : Grocery & Gourmet Food

Classic French Escargots - How to Make Escargot with Garlic Butter

Classic French Escargots - How to Make Escargot with Garlic Butter

How to Eat Escargot: 12 Steps (with Pictures) - wikiHow

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Escargot is a fun first step for the newly adventurous diner, Food + Beverage

French Cuisine - Escargot with Garlic Butter

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10 Best Escargot Snails Recipes