Tool: Escargot Plate
Photo: Sur La Table
A plate that is specially designed, with divets, to hold the French dish escargot (snails). To use an escargot plate, first prepare a butter sauce by finely chopping shallots, parsley and crushed garlic. Add salt and fresh ground pepper and carefully cook until very hot. Place a little butter in the bottom of each hollow, add the snails and top with the savory sauce.