GOURMET VERSAND use cookies to customize this website as possible to the needs of our visitors. If you continue browsing the site, you agree to the cookie usage. For more information, see Privacy Policy.
The use of the vineyard snails (Helix lucorum) is quite simple and yet very versatile: they are rinsed briefly under hot water and baked in a classic pan with herb butter in a pan. Variants: Ragout in a puff pastry pasty, as an ingredient of a casserole, as a soup insert, baked in a tempura sauce to salad, with vegetable strips in a crepe, or slightly smoked from the smoker and chopped as an ingredient of a crust.
Additional information about the product
Designation
Snails, very large, 1 dozen, Francaise de gastronomy
item number
30746
Content
130 g
Weighing / Drained
62
Packaging
can
Date of minimum durability
Last date of minimum durability: 23.08.2027 Up to Ø 978 days from date of shipment.
GROUPE FRANCAISE DE GASTRONOMIE, 2 ALLEE D`HELSINKI - CS 80072 SCHILTIGHEIM, 67013 STRASBOURG CEDEX, Frankreich.
produced in the country | ISO
Frankreich | FR
Ingredients
Vineyard snail meat very big. Vineyard SNAIL (Helix pomatia), water, salt, natural flavor. Instructions for use: Drain the snails in a sieve and rinse with clean water. Put the snails in a cleaned house and fill with herb butter according to the following recipe. Heat in the oven until the butter is boiling, serve hot. Recipe for 1 dozen snails: knead 70 g of butter with 6 g of chopped parsley, 8 g of garlic 6 g of shallot, salt and pepper. Store cool and dry. After opening, keep in the refrigerator in a closed, clean container for a maximum of 24 hours.
Allergy Advice about the product (contain allergens) (30746) Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.