Escargot
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How to Eat an Escargot | Fine Dining Lovers by S.Pellegrino & Acqua Panna
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Escargot French for snail is a dish of cooked land snails, usually served as an appetizer in Spain and in France. Escargot is a typical dish in the Catalan region of Spain. The word escargot is also sometimes applied to the living snails of those species which are commonly eaten in this way.
Not all species of land snail are edible, and many are too small to make it worthwhile to prepare and cook them. Even among the edible species, the palatability of the flesh varies from species to species. In France, the species Helix pomatia is most often eaten. The "petit-gris" Helix aspersa is also eaten, as is Helix lucorum. Several additional species, such as Elona quimperiana, are popular in Europe; see heliciculture.
Not all species of land snail are edible, and many are too small to make it worthwhile to prepare and cook them. Even among the edible species, the palatability of the flesh varies from species to species. In France, the species Helix pomatia is most often eaten. The "petit-gris" Helix aspersa is also eaten, as is Helix lucorum. Several additional species, such as Elona quimperiana, are popular in Europe; see heliciculture.
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