Cooked snail meat* 50% (Helix aspersa (mollusc), salt, spices*, aromatic herbs* (celery*)), butter * (milk), water, parsley*, dehydrated garlic*, shalot*, salt pepper*.
* from organic agriculture.
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 film from the tray. Put the tray in the center of the preheated oven at 150°C (th.5) for 12 to 15 minutes (the tray must not touch the sides of the oven). Escargots are ready as soon as the butter starts to sizzle. Pull up the oven rack and let cool down for about 20 seconds before taking the tray and serving it.
As an accompaniment: Fresh baguette.
Average nutritional values
THE SPECIES: the garden snail, or Helix aspersa, is a type of escargot which is collected in an organic farm in the European Union.
THE CALIBER: The size Large corresponds to quite big snail meats. It guarantees 72g of prepared escargots per dozen for the Helix aspersa type.
THE 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 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 flavoursome 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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