A l'Alsacienne - with white wine
This Escal escargot speciality is prepared according to an original recipe with butter and white wine. Ready in a few minutes in the oven, you will discover the tastes of the French gastronomy.
Cooked Burgundy snails meats 50% (Helix pomatia, (mollusc), salt, spices, (celery)), butter (milk) 32%, rehydrated garlic 8%, parsley 3%, white wine (sulphite), shallot, salt, spices, natural flavor.
May contain: egg, wheat, soy, crustaccean, 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.
Remove the film from the tray. Reposition the escargot upwards. Bake in a preheated oven at 180°C (th.5) for 12 to 15 minutes. Serve hot as soon as the butter starts to sizzle.
As accompaniment : fresh baguette
Average nutritional values
THE SPECIES: Burgundy escargot, or Helix pomatia, is a type of wild escargot which is collected by hand in the forest regions and humid banks from Central Europe centrale where the nature is still preserved.
THE CALIBER: The size Very Large corresponds to generous snail meats. It guarantees 125g of prepared escargots per dozen for the Helix pomatia type.
THE RECIPE: This original and flavorsome recipe with butter and white wine will treat all the French grastronomy lovers to a meal. The stuffing is prepared in Strasbourg according to our French gastronomic Chef’s recipe.
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: Our tray of 12 escargots enables an optimal presentation and is suitable for an oven baking.
Find more explanations on Burgundy escargots and their manufacture on the section to know everything about escargots
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