Roman snails, very large, 2 dozen, Francaise de Gastronomie, 200 g
Using snails (Helix Lucorum) is quite simple and yet extremely versatile: They are briefly rinsed under hot water and baked in a pan with herb butter, as is traditional. Variations include a ragout in a puff pastry pie, as an ingredient in a casserole, as a soup garnish, fried in tempura batter with salad, with vegetable strips in a crepe, or lightly smoked in the smoker or chopped as an ingredient in a crust.
Details
Ingredients
Very large Roman snail meat. Ingredients: Roman snail meat (Helix pomatia), water, salt, natural flavoring. Instructions: Drain the Roman snails in a sieve and rinse with clean water. Place the snails in a cleaned shell and fill with herb butter according to the following recipe. Heat in the oven until the butter boils, then serve hot. Recipe for 1 dozen snails: Mix 70 g butter with 6 g finely chopped parsley, 8 g garlic, 6 g shallot, salt, and pepper. Store in a cool, dry place. Once opened, refrigerate in a clean, closed container for no more than 24 hours.
Recommended for
region
storage
Article number
946384
EAN
3576280509498
Weight
200 g
LängexBreitexHöhe
xx
SKU: 946384: 7.5 cm x 7.5 cm x 6 cm
Average nutritional values per
100
g
Calorific value
357.000
kJ
Calories
85.000
kCal
Fat
1.500
g
- saturated with it
0.300
g
Carbohydrates
1.500
g
- of which sugar
0.200
g
protein
16.000
g
Salt
0
g