24 escargots de Bourgogne prepared with Crémant sparkling wine, truffle juice, and Chablis wine
This Escal escargot speciality is a mix of 3 original recipes with butter and Chablis wine, Crémant sparkling wine or truffle juice. Ready in a few minutes in the oven, you will discover the tastes of the French gastronomy.
Ingredients
Cooked burgundy snail meats 50% (Helix pomatia (mollusc), salt, spices, aromatic herbs (contains celery)), butter (milk) 36%, rehydrated garlic, aromas (contains wheat, soy), Chablis wine 1,9%, parsley, Crémant sparkling wine 1%, maltodextrine, shallot, truffle juice (tuber melanosporum vitt.) 0,5%, salt, Madeira wine, modified potato starch, white wine, spices, glucose syrup, trompets mushroom (Craterellus comucoploides), cheese préparations (milk), wine vinegar, vegetables, flavor enhancer: glutamic acide, ribonucleotides, color: caramel.
May contain: wheat, soy, egg, 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. Reposition the escargot upwards in the tray. Bake in a pre-heated oven at 180°C for 10 to 13 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: 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 Large corresponds to quite big snail meats. It guarantees 89g of prepared escargots per dozen for the Helix pomatia type.
THE RECIPE: This original and flavorsome recipes with butter and Crémant sparkling wine, Chablis wine and truffle juice, 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 2 trays of 12 escargots enable an optimal presentation and are 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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