Saturday, May 21, 2011
Escargot are most commonly baked and served in their shells but there are other preparation methods that don't involve shells and the accompanying tongs (remember the scene in Pretty Woman). I simply bake them in garlic butter and serve with toast points. They can be purchased fresh, frozen, or canned. I buy the large size in a can and keep them on hand for impromptu entertaining rather than reserve for big occasions or holidays. They are widely eaten by the French, making them the world's largest consumer at 40,000 tons per year.