L'escargot a la Bourguigone; is one of best known French appetizers in the high class restaurants.
It is easy to prepare,
First take out the snail from the shells, remove the stomach, clean and gutted; then cooked with chicken broth, red wine, shallots, garlic, butter, salt, pepper and parsley;
After completely cook, put the meat into the shells; and pull the remaining sauce on it.
You can see the above picture it is served with Cheese, Ham, Bread and Red Wine (Burgundy)
For detail recipe and cooking instruction, please refer to the following site:
http://www.foodnetwork.com/recipes/emeril-lagasse/escargot-a-la-borguignone-recipe/index.html
Snail on the leave
not all the spices are eatible.
Refer to the following link to obtain more detail information;
http://en.wikipedia.org/wiki/Escargot
L'escargot a la Borguignone
It is served with special snail tong and fork as the above picture.
Some people does not familiar how to use the snail tong, and accidentally the snail jump up and fly to other table, it is the scene often can see in the movie.
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