Instructions. 1  Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water. 2  Boil about 2 minutes. Peel off the softened leaves. 3  Place remaining head back in the boiling water and repeat until all of the leaves are removed.  Remove any tough stems from cooked leaves.
Cremant crÃ©mant is a word that describes a certain type Of french sparkling. Wine cremant crÃ©mant wines are not made All over france but only made in certain officially. designated areashampagne wines have 5-6 bars of atmospheric pressure whereas Cremant crÃ©mant wines typically had less than 4 bars of atmospheric. Pressure since 1985 it is no longer associated With â champagne though One champagne (House) mumm continues to make A cremant crÃ©mant style wine as Well. as champagne
The escargot (plural escargots, [És.kaÊ.É¡o] , French for snail) is a cooked land snail. Escargots are usually served as a starter in Portugal, Spain and in France, and are a typical dish in the Catalan region of Spain.The word escargot is also sometimes applied to the living snails of those species which are commonly eaten in this way.dditional ingredients may be added, such as garlic, thyme, parsley and pine nuts. Special snail tongs (for holding the shell) and snail forks (for extracting the meat) are also normally provided, and they are served on indented metal trays with places for six or 12 snails.