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, 8 dozen, Francaise de gastronomy
item number
30749
Content
800 g
Weighing / Drained
500
Packaging
can
Date of minimum durability
Last date of minimum durability: 2.9.2026 Up to Ø 984 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.
Nutritional table (30749)
per 100g / 100ml
Calorific value
333 kJ / 79 kcal
fat
1,6 g
saturated fatty acids
0,5 g
carbohydrates
1,1 g
of which sugars
0,5 g
protein
15 g
salt
1 g
Allergy Advice about the product (contain allergens) (30749) Molluscs
