Swathed in herb and garlic butter, ready to slurp down with a glass of white Burgundy. When I say escargot I mean the classic French preparation of snails that began in the vineyards of Burgundy, where snails fat from a summer and fall of furious and fairly constant snacking would set themselves to hibernate for the winter and instead get plucked from their hiding places under rocks and along bottom fences to be cooked up in their shells filled with plenty of garlic butter. Note: You do not need shells to make escargot, but they are helpful. Jarred or canned
Classic French Escargots - How to Make Escargot with Garlic Butter
A Guide to Eating Escargots in France
Julia Child's French Escargots
How to Prepare Escargot: 15 Steps (with Pictures) - wikiHow
Snail-less-cargo - 100% Snail-Free Escargot Recipe
Snail Dish Stock Illustrations – 281 Snail Dish Stock Illustrations, Vectors & Clipart - Dreamstime
ESCARGOTS — French Cooking Academy
Ingredient: Snails
Escargot Encounters: Savour Snails The Right Way
Do most French people eat escargot? - Quora
French Snails also known as Escargots - Le Foodist
10 Best Canned Snails Garlic Butter Recipes
Julia Child's French Escargots
How to Eat Escargot: 12 Steps (with Pictures) - wikiHow
Julia Child's French Escargots