The green sauce in French snails is parsley sauce. Parsley sauce is a cooking ingredient made of vanilla parsley. Parsley sauce is usually a white cream sauce similar to Bessemer, but it can also be red wine or tomato sauce. Parsley is not native to Europe, in fact, the origin of parsley is the Mediterranean region.

The practice of French snails

The edible part of a snail is its axe foot. The classic way is to take out the snail meat, remove the unusable part, put it in boiling water and cook it with onion, carrot, garlic, butter and brandy. After cooking, put it back into the snail shell, seal the mouth with garlic, coriander, pepper and other seasonings, and put it in a baking tray for baking. Compared with the familiar snails, snails taste better, softer and smoother.

In French dinner, French snail is a very popular dish, which is mainly cooked with freshly cultivated snails. It tastes particularly good, with a layer of cheese and a feeling of drawing. At the same time, snails are a kind of high-protein food, which is very popular abroad.

When it comes to French cuisine, people usually start with French roasted snails, delicious snails with dry red wine, and bread dipped in butter and garlic parsley sauce. Therefore, French snails are very popular and delicious in French dinners, and they are indispensable in big meals.