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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.
This page was last edited on 21 April 2023, at 14:47 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Immigrants introduced it into the U.S. in Michigan and Wisconsin. Many prefer H. pomatia to C. aspersum for its flavor and larger size, as the "escargot par excellence. To date, H. pomatia, however, has not been economically viable for farming. Otala lactea is sometimes called the "vineyard snail", "milk snail", or "Spanish snail". [13]
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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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