Escargot in Burgundy
$555.00
Preheat the oven to 180-200 C, remove the top film from the plate and place it in the oven for 8-10 minutes. At the end of baking, take out a plate with snails. Consume with a snail fork, or skewer, taking the meat out of the shell and pouring the sauce over the bread.
Additional information
- Composition of product:
- Butter
- Dill
- Dried Provencal Herbs
- Garlic
- Ground Black Pepper
- Parmesan Cheese
- Parsley
- Salt
- Sauce – 40%
- Snail Fillet – 60%
Energy value per 100g:
- Calories: 320 kcal (1339.78 kJ)
- Carbohydrates: 9.5 g
- Fat: 27.6 g
- Protein: 9.2 g
Storage and Shelf Life:
- After defrosting
- do not re-freeze!
- Shelf life is 6 months at a temperature of -18 C.
- store at a temperature of 0-5 C for no more than 12 hours
Net mass:
- 130 g (depends on the size of the shell)
Manufactured according to the standard:
- Technical Specification TU U 10.2-44479543-001:2023 "Food Product Safety Standards"
