escargot a french food to die for n.
Download
Skip this Video
Loading SlideShow in 5 Seconds..
Escargot “A French food to die for!” PowerPoint Presentation
Download Presentation
Escargot “A French food to die for!”

Loading in 2 Seconds...

play fullscreen
1 / 7

Escargot “A French food to die for!” - PowerPoint PPT Presentation


  • 138 Views
  • Uploaded on

Escargot “A French food to die for!”. Hoa Tien Vo Tuyet Trinh Ngo Phillip Guillory. Little History. E scargot (snails) have been eaten for many thousands of years Greeks and Romans French is the world’s largest consumers of escargot. Escargot.

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'Escargot “A French food to die for!”' - calida


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
escargot a french food to die for

Escargot“A French food to die for!”

HoaTien VoTuyet Trinh NgoPhillip Guillory

little history
Little History
  • Escargot (snails) have been eaten for many thousands of years
  • Greeks and Romans
  • French is the world’s largest consumers of escargot.
escargot
Escargot
  • A dish of cooked land snails, usually served as an appetizer in France and in French restaurants.
  • Two varieties: Bourgogne and Petit gris.
  • France people eat this mostly during festive time.
  • Incredibly tastes good and full of proteins and nutrients.
escargot and mushrooms
Escargot and Mushrooms
  • Ingredients:
  • 1/4 cup butter, softened
  • 1 large clove garlic, crushed and minced
  • 12 large mushroom caps
  • 2 cans snails, about 24 snails
  • 1 to 2 tablespoons grated Parmesan cheese
  • 1 to 2 tablespoons finely chopped parsley
  • Preparation:
  • Combine butter and garlic. Spread half of the butter mixture in the bottom of a shallow baking dish. Place mushroom caps in pan, dotting each equally with remaining butter and garlic mixture. Fill each mushroom cap with 2 snails; sprinkle with a little Parmesan cheese and the parsley. Broil 5 inches from heat for 5 minutes, or until snails and mushrooms are heated through.Snails recipe serves 4.
sources
Sources
  • http://southernfood.about.com/od/seafoodappetizers/r/bl30115i.htm
  • http://www.gourmetrecipe.com/recipes/portuguese-escargot
  • http://www.mackenzieltd.com/mackenzie/Hors-doeuvres_14/Item_Escargot-en-Brioche_ECR24.html
  • http://www.alamodeus.net/2010/08/seine-ful-french-food.html\
  • http://blogs.browardpalmbeach.com/cleanplatecharlie/2011/04/escargot_aruba_beach_cafe.php
  • http://www.finestchef.com/Escargot.htm
  • http://www.france-property-and-information.com/escargot-recipes-history.htm