Snails, also called escargot, are typically served on odd looking plates with strange utensils. Knowing a little snail etiquette can save a lot of embarrassment.
Things You'll Need
- Escargot plate
- Snail tongs
- Snail fork
- Dinner roll
Anticipate a snail. Expect six snails with shells intact when ordering escargot.
Examine the plate. Six cavities hold each snail in place. A rim prevents spillage of the garlic butter sauce.
Locate utensils. Proper etiquette calls for snail tongs and a slender two-pronged snail fork. Find these to the right of the plate.
Select a snail. Use the tongs to grip and hold the shell in place.
Remove the meat. Use the snail fork to pull out the contents of the shell.
Experience the snail. Appreciate the texture. Fresh snails are a bit rubbery, while canned snails are more tender. Enjoy their delicate earthy taste.
Savor the sauce. Tear off a small piece of dinner roll. Using the snail fork, dip the roll into the sauce. Repeat until the sauce or roll is gone.
Tips & Warnings
- Instead of snail tongs, a cloth napkin can be used to handle the hot snail shells.
- A pick can be used in place of a snail fork to remove the meat from the shell.
- Don't dip an unbroken dinner roll in the sauce. Avoid tearing an entire roll into small pieces in advance of dipping. Both practices are considered a breach of etiquette.
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