Escargot are an exotic delicacy of culinary elegance. Delightful, they complement many exquisite dishes. Two distinguished types of escargot exist: The Helix and the Achatine. Escargots
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12 Very Large Achatines - Escargot shells with garlic butter a la bourguignonne - 3.5 oz/100 gr by Terroirs d'Antan, France.
Heat and serve in 12 minutes!
Direction for use:
Place escargots in pre-heated oven for approximately 12 minutes. Temperature: 410°F/210°C.
Remove as soon as butter boils. Serve while hot.
Ingredients: Achatines ( Achatina Fullica) food snails, butter, parsley, garlic, shallots, salt, pepper.
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Very Large Helix Snails 24 pcs – 7.05 oz/200 gr by Terroirs d’ Antan, France.
Easy Open Can
Ingredients: Helix Lucorum, water
Direction for use:
Drain and rinse snails in hot water. Place 1 snail in each shell (that has been cleaned before in boiling water) or in the hole of the ceramic escargot tray.
Top each snail with a knob of garlic & herb butter (prepared as in the recipe below). Place in pre-heated oven, about 400 F and remove when butter begins to bubble. Serve hot.
Garlic & Herb Butter:
Blend 1 lb softened butter, 1 clove finely chopped garlic, 2 tbsp chopped shallots, 4 tbsp chopped parsley, salt and pepper to taste.
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Escargots Helix a la bourguignonne in garlic sauce - 12 extra large escargot shells frozen - 4 oz/114 gr by Escal, France.
Heat and serve in 12 minutes!
Direction for use:
Place escargots in pre-heated oven for approximately 12 minutes. Temperature: 410°F/210°C.
Remove as soon as butter boils. Serve while hot.
Ingredients: Helix lucorum snails, parsley, Butter, Shallot, Garlic, salt, pepper.
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12 Achatine ( Achatina Fullica) - Cocktail pastrys with garlic butter - 5 oz/150 gr by Escal, France.
Heat and serve in 8 minutes!
Direction for use: Take the pastries out of the packaging and place them in a plate. Heat the pastries in a pre-heated oven at 200°C / 392°F during 6-8 minutes. Serve hot with a dry white wine.
Ingredients: Pastry: wheat flour, margarine, eggs, salt; achantines snail meat, butter, white wine, parsley, garlic, shallots, salt, spices.
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Escargot Shells Large Empty - food snails - 24 pcs, France.
They are used to serve escargot.
Approximately 1.5” – 2” Diameter & 1” – 1.5” Height each shell
Escargot shell is a natural product therefore each shell may vary slightly in size & color.
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Ceramic Escargot Snial Plate with Handle, Taiwan.
Make your escargot dish as authentic as if you were dining in a Parisian bistro. Just place the snails in any of the 6 slots available and "voila!", dinner is served.
4.5” diameter & 1.5” height – plate size
6 slots – 1” diameter & 1” depth each
0.6 lb weight
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72 Very Large Escargots, Stuffed Snails - 1.4 lb/652 gr by Terroirs D’Antan, France.
Ingredients: Achatines meat, butter, garlic, parsley, shallots, salt, pepper, celery
Keep frozen; do not refreeze
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Very Large Achatines Snails 24 pcs – 7.05 oz/200 gr by Terroirs d’ Antan, France.
Easy Open Can
Ingredients: Achatina Fulica, water
Direction for use:
Drain and rinse snails in hot water. Place 1 snail in each shell (that has been cleaned before in boiling water) or in the hole of the ceramic escargot tray.
Top each snail with a knob of garlic & herb butter (prepared as in the recipe below). Place in pre-heated oven, about 400 F and remove when butter begins to bubble. Serve hot.
Garlic & Herb Butter:
Blend 1 lb softened butter, 1 clove finely chopped garlic, 2 tbsp chopped shallots, 4 tbsp chopped parsley, salt and pepper to taste.
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Extra Large Helix Snails 72 pcs – 28 oz/800 gr by Terroirs d’ Antan, France.
Easy Open Can
Ingredients: Helix Lucorum, water
Direction for use:
Drain and rinse snails in hot water. Place 1 snail in each shell (that has been cleaned before in boiling water) or in the hole of the ceramic escargot tray.
Top each snail with a knob of garlic & herb butter (prepared as in the recipe below). Place in pre-heated oven, about 400 F and remove when butter begins to bubble. Serve hot.
Garlic & Herb Butter:
Blend 1 lb softened butter, 1 clove finely chopped garlic, 2 tbsp chopped shallots, 4 tbsp chopped parsley, salt and pepper to taste.
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Extra Large Achatines Snails 72 pcs – 28 oz/800 gr by Terroirs d’ Antan, France.
Easy Open Can
Ingredients: Achatina Fulica, water
Direction for use:
Drain and rinse snails in hot water. Place 1 snail in each shell (that has been cleaned before in boiling water) or in the hole of the ceramic escargot tray.
Top each snail with a knob of garlic & herb butter (prepared as in the recipe below). Place in pre-heated oven, about 400 F and remove when butter begins to bubble. Serve hot.
Garlic & Herb Butter:
Blend 1 lb softened butter, 1 clove finely chopped garlic, 2 tbsp chopped shallots, 4 tbsp chopped parsley, salt and pepper to taste.
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