Escargot Helix a la BourguignonneA timeless French delicacy, with none of the mess and fuss. The tender escargot meat is sautéed with butter, fresh parsley and garlic, and then stuffed back into the shells for a classic bistro appetizer presentation. Pop in the oven to warm, and serve with toasted baguette to soak up the flavors. As much as we love all snails equally, Helix are the undisputed kings of the snail world - large, plump, tender and delicious - and the only ones that can be called Burgundy escargot.
Ingredients: Helix lucorum snails, parsley, Butter, Shallot, Garlic, salt, pepper.
Usually ships within 1 business days.
Product is perishable and must ship via Overnight service.
Product Questions And Answers
Q: 1. 4 oz (12 count) Prize $12.38 per unit
ONE PIECE 4 OZ is $12.38 or 12 PIECES?
2. 10 x 4.0 oz (12 count) = What is 10 x 4.0
A: The weight per pack is 4 oz. Each pack contains 12 pieces (12 escargots). The case size (10 x 4 ox) is for 10 packs of 12 pieces each.
Q: do they arrive in shells
A: Yes, the escargots are in shells.
Q: are these shipped in a foil tin or does one ave to buy a special dish?
A: These are shipped in a tin foil dish.
Q: do you cook them from frozen or thawed?
While chilled or thawed, place escargots in pre-heated oven for approximately 12 minutes. Temperature: 410°F/210°C. Remove as soon as butter boils. Serve while hot
Q: What are the cooking instructions?
A: Place escargots in pre-heated oven for approximately 12 minutes. Temperature: 410°F/210°C. Remove as soon as butter boils. Serve while hot
Q: Are these snails minced or whole? Thank you
A: These snails are whole.
Q: what are the ingrediets
These are the ingredients listed: Helix lucorum snails, parsley, Butter, Shallot, Garlic, salt, pepper.
Q: Can these be frozen?
A: Yes, the Escargot Helix a la Bourguignonne can be frozen.