A la Bourguignonne Premium quality
This Escal escargot specialty is prepared according to a precise recipe with high quality garlic butter. This specialty is certified by the Label Rouge certification, a French higher quality distinction. Ready in a few minutes in the oven, enjoy the tastes of the French gastronomy!
Ingredients
Snail meat (mollusc) 48% (Helix pomatia, white wine, salt, spices, celery), butter (milk) 41%, garlic, parsley, shalot, salt, pepper
May contain : mollusc, milk, celery, 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 :
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. Serve hot. Pull the grill out of the oven and let cool down for 20 secondes before taking it and serving.
Bon appétit!
As accompaniment : fresh baguette
Average nutritional values
per 100g
Description
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 where the nature is still preserved.
THE CALIBER: The size Large corresponds to quite big snail meats. It guarantees 97g of prepared escargots per dozen for the Helix pomatia type Premium quality.
THE RECIPE: This original and flavorsome recipe with garlic butter will treat all the French grastronomy lovers to a meal. The stuffing is prepared in Strasbourg according to the Label Rouge certifications.
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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