In French culture, the snails are cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving. Additional ingredients may be added, such as garlic, thyme, parsley and pine nuts.
Special snail tongs (for holding the shell) and snail forks (for extracting the meat) are also normally provided, and they are served on indented metal trays with places for six or 12 snails.
To enjoy these escargots, drain and place each in a snail shell. Fill each shell with a butter flavored with garlic, place in the oven and serve hot.
Escargots de Bourgogne
Burgundy snails - Eric Bur
2 dozen snails7oz - 200g
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