Escargots (Snails) 8 Dozen - 800g
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The Burgundy snail is generally considered the best snail by foodies. This box contains no less than 96 pieces of good size (sell without shells and garlic sauce).
Easy to prepare:
-Drain and place each snail in a shell.
-Top with seasoned butter according to the recipe below.
-Put the snails in an oven preheated to 220 ° C.
-Simmer the butter for a few moments then serve very hot.
Seasoned butter: for the preparation of this box, use: - 500g of fine butter, - 60g of parsley, - 30g of garlic, - 15g of shallots, - 15g of salt, - 2 pinches of pepper. Finely chop the parsley, garlic and shallots then mix everything in the butter with salt and pepper.
Ingredients: Snail meat (helix pomatia-EU origin) - Flavored court-bouillon: water, salt, natural flavors, spices (turmeric, coriander), dextrose.
Who is Romanzini?
Corinne and Olivier, have perpetuated and developed for 3 generations family know-how around a product of pure French gastronomic tradition: the snail.
A modern and efficient production tool combined with strict raw material selection and precise knowledge of the transformation process has been the basis of Romanzini’s success for almost 100 years.
The boxes are filled by automatic counting, after a precise calibration of the flesh done by electronic vision.
A check is regularly made to ensure that there is no drift.