Typical French recipe.
Cooked snail cooked in a shell covered with a sauce based on butter.
I.Q.F. deep-freezing
| Nutritional values | For 100 g of product |
|---|---|
| Energy | 1069 kj 258 kcal |
| Fats | 22 g |
| saturated fatty acids | 14 g |
| Carbohydrates | 6 g |
| sugar | 0,6 g |
| Fiber | <0,1 g |
| Proteins | 9 g |
| Salt | 0,5 g |
| GDA values for 1 snail |
|---|
 |
| Reference assumptions for an adult average 8400 kj/2000 kcal |
Ovenintroduce the product still frozen in the oven for about 20 minutes at 200 ° C. Continue cooking until the butter is boiling inside the shell.
Microwaveintroduce the product still frozen in the oven to the power of about 500W (medium low power) for 6 minutes. Continue cooking until the butter is boiling inside the shell.
Snail meat * 40%, snail shell, butter, white wine, onion, sunflower oil, breadcrumbs (“0” type soft wheat flour, water, pure pork lard, yeast, salt), carrot, celery, garlic , parsley, salt, aromatic herbs, spices.
* contains mollusks: the snail is a mollusk.
The denominations indicated in bold type include the ingredients
