Roland Escargots - Very Large Snails Description
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Very Large Snails
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2 Dozen
Snails, called escargots in French, have a tender texture and mild flavor. Serve them in a warm pool of snail butter, made with butter, garlic, shallots and herbs.
Preparation:
Drain contents and place a snail in each shell, which has been rinsed in boiling water. Cover with butter sauce as in recipe below. Place the prepared snails in a hot oven (about 400 F) until snail butter is bubbling.
Butter Sauce Recipe:
For one dozen snails. Blend 6 Tbsp butter, 1 finely chopped garlic clove, 1 tsp finely chopped shallots. 1 tsp finely chopped parsley, salt & Pepper to taste. A dash of Brandy, Port or Maderia may be added.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Amount Per Serving | % Daily Value | |
Calories | 110 | |
Total Fat | 2 g | 2% |
Saturated Fat | 0 g | 2% |
Trans Fat | 0 g | |
Cholesterol | 65 mg | 21% |
Sodium | 90 mg | 4% |
Total Carbohydrate | 3 g | 1% |
Fiber | 0 g | 0% |
Total Sugars | 0 g | |
Includes 0g Added Sugars | 0% | |
Protein | 20 g | |
Vitamin D | 0% | |
Calcium | 0% | |
Iron | 25% | |
Potassium | 10% | |