The Escargot - Emblematic dish of French gastronomy.
The Escargot - Emblematic dish of French gastronomy.
Like the frog, it is part of our culinary heritage.
If one has not been accustomed to eating snails as a child, it is of course difficult to appreciate them later without making an effort on oneself.
This gastropod, which always delights children when it goes back into its shell, has been eaten since prehistoric times.
The Romans fatten it with milk to fry it in oil. In the Middle Ages, Pope Gregory VII declared snail meat to be "lean", allowing it to be consumed during periods of fasting. Fried, boiled, on skewers the monks cook them, also in their shells, after adding butter mixed with salt, garlic and parsley!
Fallen into oblivion, it reappears in the 19th century and in particular on the occasion of a dinner prepared by Antonin Carême for the Tsar of Russia.
This gastropod that we adore, serves as a joke to the whole world about us: "Do not doubt the courage of the French, they are the ones who discovered that snails were edible."
Nice size Burgundy snails x48 - 392g
Price
€78.70
