Escargots
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Escargots
Snails in Butter Sauce
Snails can be served in their shells, stuffed with a garlicky parsley-shallot butter, baked until bubbling and eaten with the help of tongs and a little fork. This delicacy can be served out of their shells, in ceramic escargot dishes, in portions of six or eight.
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Escargots and Wine
With such powerful flavors of garlic and parsley butter, it would almost be wasteful to serve a refined, complex wine with escargot. Stick to a relatively modest non-oaked white wine, like a Mâcon or Petit Chablis.
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