Butter (milk), wheat flour, boiled escargot meat* (mollusc) 15%, vegetable fat (palm), water, dehydrated garlic, parsley, shallot, salt, spices, egg, celery, emulsifier: mono- and diglycerides of fatty acids.
* escargot meat: Helix lucorum / Helix pomatia / Helix aspersa.
May contain soy, crustacean, fish
List of ingredients provided for information only. Only the list of ingredients provided on the product packaging is admissible. Please take notice before consumption, especially in case of allergies.
Storage & cooking instructions
Keep frozen at -18°C. Do not refreeze after thawing.
Cooking instructions :
Remove the packaging foil. Heat the mini vol au vent in a preheated oven at 180°C for about 10 to 15 minutes. Serve hot.
Average nutritional values
AN ORIGINAL RECIPE: This original and flavoursome recipe with butter, garlic and parsley will treat all the French gastronomy lovers to a meal. The stuffing is prepared in Strasbourg according to our French gastronomy Chef’s recipe.
AUTHENTICITY FOR BUFFETS: Original and easy to prepare, these mini vol au vent with escargots can be eaten as an aperitif or as a starter, with a green salad.
MADE IN STRASBOURG: Our mini vol au vent’s are prepared with care in our factory in Strasbourg.
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