Escargot
Escargot
Escargot (/ɛs.kɑːrˈgoʊ/; French: [ɛs.kaʁ.ɡo], plural form: escargots) is a dish consisting of cooked edible land snails. The word is also sometimes applied to the living snails of those species which are commonly eaten in this way.
Etymology
The term "escargot" is derived from the Old French escargol, which is also the origin of the modern French word escargot. The Old French term is itself derived from the Vulgar Latin escaricatum, which means 'snail'. This term is a diminutive form of the Latin escarius, which means 'edible'.
Preparation
Escargot is typically prepared by first removing the snails from their shells. They are then cooked, often with garlic, butter, and parsley, before being returned to their shells for serving. Some recipes may also include other ingredients, such as wine or cream.
Related Terms
- Gastropod: The class of mollusks to which snails belong.
- Heliciculture: The process of farming or cultivating snails.
- Mollusk: A large phylum of invertebrate animals, many of which, like snails, are often edible.
Health Benefits
Escargot is high in protein and low in fat content. It contains essential fatty acids, magnesium, and vitamins. It is also known to have anti-aging properties.
Cultural Significance
Escargot is considered a delicacy in many parts of the world, particularly in France, where it is traditionally served as an appetizer.
External links
- Medical encyclopedia article on Escargot
- Wikipedia's article - Escargot
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