Published April brbrThe Gourmet French appetizer par excellence escargots are typically served as they appear here coated in garlic and butter and perhaps topped with freshly ground pepper A specially designed escargot fork and tong ease the process and a glass of red wine and a Parisian view complete the scene Illustration by Henry Stahlhut from the April cover of GourmetbrbrPhoto licensed from the Cond Nast Collection home of The New Yorker Vogue Vanity Fair and other popular brands Find this and other artwork at the Cond Nast Collection
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