Escargot with vegetable sauce
$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:
- Bell Pepper
- Eggplant
- Ground Black Pepper
- Onions
- Provencal Herbs
- Salt
- Sauce - 40%
- Snail Fillet - 60%
- Tomatoes
Energy value per 100g:
- Calories: 95 kcal (397 kJ)
- Carbohydrates: 14.1 g
- Fat: 0.7 g
- Protein: 6.8 g
Storage and Shelf Life:
- 6 months at a temperature of -18°C.
- After defrosting
- store at a temperature of 0-5°C for no more than 12 hours.
Net mass:
- 130 g
Manufactured according to the standard:
- Technical Specification TU U 10.2-44479543-001:2023 "Food Product Safety Standards"
