Escargot en Croute

Description

Escargot have been eaten for millennia in France, recorded as early as the 6th century BCE as a part of the hunter / gatherer diet. Until 1966, Catholics were not allowed to eat meat on Fridays, and since these little snails were classified as fish, they were a welcome substitute. Our Escargot en Croûte combines this French delicacy with white wine, butter, parsley, and garlic creating the classic way to enjoy snails, burgundy style.