Six snails per serving, and the last of the bubbly Saumur.
There are variations on the standard meal, of course, the most common of which are the addition of an hors d'œuvre and/or apéritif before the entrée and a cheese course before, or in place of, the dessert. For my birthday lunch yesterday, we started with an apéritif of sparkling Saumur (Loire Valley) wine. The bubbly was dry and delicious, made from mostly chenin grapes possibly blended with a little chardonnay.
Some of the ingredients of the day.
Our entrée was escargots sauce tomate (snails in a tomato sauce). The snails themselves come in a can, already cleaned and cooked. I made the sauce with some of our home-grown tomato paste, chopped garlic, home-grown oregano, smoked paprika, and hot pepper. I heated the snails and sauce in a hot oven, then served them with baguette slices. The tomato paste sauce was a nice change from the standard garlic/parsley/butter sauce. They were delicious! Our plat principal was steak au poivre (steak in a pepper sauce). More about that tomorrow.