French cuisine : Snails served (Escargots, France)


Whenever i hear about french cuisine - the snails dish, those crushed snails on the sidewalk with bad smell during rainy days will come up in mind. It make me feel sick.
First time I tasted escargots was in Paris, France. When i ordered the food, I got a bit of shock, which raise a question of am i being cursed? In fact, we wanted to taste the legendary snail dishes. Me and my mate were not sure about how many recipes they had on snails. In France, visiting restaurants where number of tourists is generally zero, they have only a french menu. Their food usually ordinary and do not cost too much.
First time I tasted escargots was in Paris, France. When i ordered the food, I got a bit of shock, which raise a question of am i being cursed? In fact, we wanted to taste the legendary snail dishes. Me and my mate were not sure about how many recipes they had on snails. In France, visiting restaurants where number of tourists is generally zero, they have only a french menu. Their food usually ordinary and do not cost too much.
Luckily, with one simple french noun, "escargots (snails)", six little snails were lying on the escargot plate and served in front of us. The handsome escargot plate has six shell. They were full of green juice with small snails soak in it, like clear water in the bubble spa. It holds the position of snails and snails shell, so that it would not move, and we could eat the snails by using special tongs and fork.
The tongs provided were very tied, i had not enough strength for holding the shell using them. Being not elegant, i used my hand claws to grab the snails shell in one hand, and one hand holding the fork to extract the meat of snail. The little snail meat came out hot in light green.
The tongs provided were very tied, i had not enough strength for holding the shell using them. Being not elegant, i used my hand claws to grab the snails shell in one hand, and one hand holding the fork to extract the meat of snail. The little snail meat came out hot in light green.
The snails in french cuisine are smaller than those we usually see. Their meat were tender and juicy with the heavenly herb aroma and fragrance of garlic and butter. The taste and tender, somewhat similar with sea snail, but it is not that hard and not difficult to chew. Besides, its nutrient-rich, high protein, low fat and low cholesterol. We were eating non-stop. No doubt, I became a fan of escargots.
The baked snails was wonderful and the green juice was fascinating. With the crispy and soft French bread dipped in the juice, the green slowly infiltrated the bread, let the aroma quietly melt into the mouth, it makes my taste buds dances.
I miss them so much till now!
2014-09-22 China Press
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