A la Bourguignonne
This Escal escargot speciality is prepared according to an original recipe with garlic butter. Ready in a few minutes in the oven, you will discover the tastes of the French gastronomy.
Ingredients
Cooked snail meats 50% (Helix lucorum (mollusc), salt, spices, aromatic herbs (contains celery)), butter (milk) 36%, rehydrated garlic, parsley, shalot, salt, pepper.
May contain: wheat, egg, 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:
Put the escargot on a baking plate upwards. Bake at 150°C (th.5) for 8 to 12 minutes. Serve hot as soon as the butter starts to sizzle.
As accompaniement: fresh baguette
Bon appétit!
Average nutritional values
per 100g
Description
THE SPECIES: Classical escargot, or Helix lucorum, is a type of wild escargot which is collected by hand in the forest regions and humid banks from the Balkans where the nature is still preserved.
THE CALIBER: The size Small corresponds to little snail meats, very easy to eat. It guarantees 43g of prepared escargots per dozen for the Helix lucorum type.
THE RECIPE: This original and flavorsome recipe with garlic butter will treat all the French grastronomy lovers to a meal.
THE PREPARATION: Our escargots are prepared with care: meats are washed and cooked before being put back in shells. Then, they are stuffed by hand with a flavorsome butter-stuffing in our Alsatian factory.
PACKAGING: This bag contains about 8 dozens of snails.
Find more explanations on escargots and their manufacture on the section to know everything about escargots
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