Escargot; edible snail- serve in garlic butter sauce and bread used scissor-like tong with snail fork
Fish;
detach the head
Steady the body with a fish fork, and slit the body open with the pointed tip of the fish knife
Use the fork and knife to lay the fish flat on the plate
To lift the skeleton from the body, place the tip of the fish knife under the backbone, and with the fish fork lift it and place it on the side of the plate