page_title: Escargot
section_title: Preparation
hierarchical_section_title: Escargot / Preparation
caption_attribution_description: Escargot out of its shell
context_page_description: Escargots, IPA, is a dish consisting of cooked edible land snails. They are often served as an hors d'oeuvre and consumed by the French people, as well as people in Germany, Great Britain, Italy, Portugal, Sardinia, and Spain. They are also typical of the cuisines of Cyprus, Crete, and other areas of mainland Greece, as well as of the North African countries Tunisia, Algeria and Morocco. The word escargot is also sometimes applied to living examples of those species which are commonly eaten in this way. In British English, the menu item is usually referred to simply as snails.
context_section_description: In French cuisine, the snails are typically purged, killed, removed from their shells, and cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving. Additional ingredients may be added, such as garlic, thyme, parsley and pine nuts. Special tongs for holding the shell and forks for extracting the meat are also normally provided, and they are served on indented metal trays with places for six or 12 snails.
  In Cretan cuisine the snails are first boiled in white wine with bay leaves, celery and onion and then coated with flour and  fried with rosemary and vinegar.
  In Maltese cuisine, snails (Maltese: bebbux) of the petit gris variety are simmered in red wine or ale with mint, basil and marjoram. The snails are cooked, and served in their shells.
  In Moroccan cuisine, snails, also called ''Ghlal'', are a very popular street food. They are cooked in a jar filled with hot water, special spices and herbs. After cooking time, Moroccan snails are served in small bowls with their broth and consumed hot. Moroccan snails are mostly enjoyed during winter as they are believed to be beneficial for health, especially when dealing with the common cold or rheumatism.
caption: An escargot out of its shell
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