Escargot

Escargot is a dish of cooked edible land snails, commonly served with butter, garlic, and herbs. The snails may be prepared in their shells or removed and served in a dish.

Burgundy snail: Helix pomatia is a large edible land snail native to Europe and widely associated with French escargot. It is the classic species used in traditional French preparations.
Heliciculture: Heliciculture is the farming of land snails, especially for food. Farmed snails can be raised and prepared for culinary use.
Roman cuisine: Roman cuisine encompasses the foods and cooking practices of ancient Rome. Written accounts describe Romans eating snails and cultivating them for food.
Snail: A snail is a gastropod mollusk, typically with a coiled shell. Escargot is a prepared dish made from edible land snails.
Petit-gris: Petit-gris is the French culinary name for the small edible land snail Cornu aspersum. It is a common alternative to Burgundy snails in escargot.
Snail purging: Snail purging is the practice of withholding food from snails before processing them for consumption. Purging is one traditional preparation step before cooking.
Apicius: Apicius is the name associated with an ancient Roman cookbook, De re coquinaria. The cookbook includes recipes for preparing snails.
Sea snail: A sea snail is a marine gastropod mollusk, many species of which are eaten. Escargot usually means land snails, not marine gastropods.
Escargots à la bourguignonne: A French preparation of snails with garlic-parsley butter, traditionally baked in their shells. This celebrated version gives escargot its familiar garlic-butter association.
Blanching: Blanching is briefly boiling food, often followed by cooling, as a preparation or cooking step. A brief boil can help loosen snail flesh from its shell.

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