Escargot is a delicacy in almost any country. It is cooked up and served in dishes that have slight depressions in which the shells sit. The dishes can be purchased in either metal or porcelain materials and are typically served with either a tong or a fork designed specifically for eating the snail. While it is a taste not enjoyed by all palettes, escargot is extremely high in protein and low in fat (when served without butter), so it can be a very healthy dish to indulge in every once in a while. Most varieties of snails are edible, but many are not palatable, so most chefs stick to the Helix aspersa snail. It is the most widely used in the United States and can be purchased from various farms. The dish is made by removing, gutting and cooking the snails before returning them to their cleaned shells. It is important to remember that if you did not purchase snails from a farm, they must be detoxified before they are cooked because of the products snails normally feed on in the wild. This can be done by either fasting the snails or simply feeding them a wholesome diet.