A la Bourguignonne
Discover our snails with a Burgundy stuffing to find all the flavors of the French gastronomy.
Ingredients
Cooked snail meat 50% (Helix lucorum (mollusc), salt, spices, aromatic herbs (celery), butter (milk) 36%, rehydrated garlic 7,5%, parsley 3%, shallot, salt, pepper.
May contain: egg, wheat, 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. Reposition the escargot upwards. Bake at 150°C (th.5) for 12 to 15 minutes. Serve hot as soon as the butter starts to sizzle.
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 Large corresponds to quite big snail meats. It guarantees 89g 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: Our tray of 12 escargots enables an optimal presentation and is suitable for an oven baking.
Find more explanations on escargots and their manufacture on the section to know everything about escargots
You may also like
You are looking for something?
