How to eat Escargot with bread properly?

Introduction: Understanding Escargot

Escargot, also known as cooked snails, is a French delicacy that is enjoyed around the world. Eating escargot can be an intimidating experience for those unfamiliar with the dish, but with the right technique and tools, it can be a delicious and enjoyable meal. One of the most common ways to eat escargot is with bread, which is used to soak up the flavorful butter and herb sauce that accompanies the snails. In this article, we will guide you through the steps of how to eat escargot with bread properly.

Step 1: Choosing the Right Bread

The type of bread you choose is an important part of the escargot eating experience. A crusty French baguette or sourdough bread is ideal for this dish as it has a sturdy texture that will hold up to the buttery sauce. It is important to avoid soft bread as it can become too soggy and fall apart. Cut the bread into thin slices and lightly toast it in a toaster or oven until it is lightly golden brown.

Step 2: Preparing the Escargot

Before you start eating, you need to prepare the escargot. The snails are usually served in a special dish that is designed to hold the escargot and the sauce. The escargot will typically be cooked in a blend of butter, garlic, and herbs, which gives it a rich and flavorful taste. Make sure the escargot is heated through before starting to eat.

Step 3: Placing the Escargot on the Bread

Using a small fork or escargot tongs, take the escargot out of the dish and place it on top of a slice of bread. It is important to make sure that the snail is centered on the bread and not hanging off the edge. The snail should be placed with the opening of the shell facing upwards, making it easier to remove the snail from the shell.

Step 4: Using the Escargot Tongs

Escargot tongs are a small tool that is used to hold the escargot shell while you eat the snail. Hold the tongs with one hand and use the other hand to hold the bread. Use the tongs to gently grip the shell and lift it off the bread.

Step 5: Separating the Snail from the Shell

Once the shell is lifted off, use the tongs to gently pull the snail out of the shell. The snail will be hot, so be careful not to burn yourself. The snail will be covered in the buttery sauce, which is one of the best parts of the dish.

Step 6: Cutting the Snail into Pieces

Using a small knife or escargot fork, cut the snail into small pieces. This will make it easier to eat and ensure that you get the full flavor of the dish. Be sure to cut the snail into small pieces so that it is easy to eat.

Step 7: Adding the Butter and Herbs

Once you have cut the snail into pieces, use a small spoon to add some of the butter and herb sauce on top of the snail. This will enhance the flavor and make the snail more enjoyable to eat.

Step 8: Rolling the Bread

After you have added the butter and herbs, roll the bread around the snail. This will help to soak up the sauce and make the bread more flavorful. Be sure to roll the bread tightly so that the snail does not fall out.

Step 9: Taking the First Bite

Finally, take a bite of the bread and snail. The bread should be crispy on the outside and soft on the inside, with a rich buttery flavor. The snail should be tender and flavorful, with a hint of garlic and herbs.

Conclusion: Enjoying Escargot with Bread

Eating escargot with bread is a delicious and enjoyable experience that can be a bit intimidating for those who are not familiar with the dish. By following these simple steps, you can enjoy escargot like a pro. Remember to choose the right bread, prepare the escargot properly, and use the tongs to separate the snail from the shell. Add some butter and herbs, roll the bread, and take a bite. Bon appétit!

Bonus Tips: Pairing Wine with Escargot

Escargot pairs well with a dry white wine such as Chablis or Sauvignon Blanc. The acidity of the wine helps to cut through the richness of the butter and herbs, while the citrus notes complement the garlic and herb flavors. If you prefer a red wine, Pinot Noir is a good choice as it is light-bodied and has a subtle fruitiness that pairs well with escargot.

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Elise DeVoe

Elise is a seasoned food writer with seven years of experience. Her culinary journey began as Managing Editor at the College of Charleston for Spoon University, the ultimate resource for college foodies. After graduating, she launched her blog, Cookin’ with Booze, which has now transformed into captivating short-form videos on TikTok and Instagram, offering insider tips for savoring Charleston’s local cuisine.

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