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In haute cuisine, it is customary to serve snails with pince à escargot and fourchette à escargot. In bars where snails are offered as a tapa, it is common for them to be served with toothpicks, as this is the typical rustic utensil for eating snails. [27] A serving commonly ranges between 25 and 30 snails. [5]
Helix pomatia, known as the Roman snail, Burgundy snail, or escargot, is a species of large, air-breathing stylommatophoran land snail native to Europe. It is characterized by a globular brown shell. It is characterized by a globular brown shell.
Cornu aspersum, formerly officially called Helix aspersa Müller, is also known as the French petit gris, "small grey snail", the escargot chagrine, or la zigrinata. The shell of a mature adult has four or five whorls and measures 30 to 45 millimetres (1 + 1 ⁄ 8 to 1 + 3 ⁄ 4 in) across. It is native to the shores of the Mediterranean and ...
In French cuisine, edible snails are served for instance in Escargot à la Bourguignonne. The practice of rearing snails for food is known as heliciculture. For purposes of cultivation, the snails are kept in a dark place in a wired cage with dry straw or dry wood. Coppiced wine-grape vines are often used for this purpose.
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