Description
A box of twelve dozen French Burgundy snails. These are the best high quality snails for gourmet cocktails. Directions: Drain and place each snail in a shell. Cover with raw (butter garlic butter) prepare the following. Finely chop the parsley, garlic, shallot and mix with the butter. Add salt and pepper. Put the prepared snails in the oven at 356°F (180°C). Serve hot when the butter begins to simmer. Garlic butter, butter quantities: recommended for box contents: 17 5/8 oz, 2 1/2 oz, parsley, 1 oz, shallot 1/2 oz, salt, 1/2 oz, two pinches of pepper. Snail shells not included can be stored in a cool, dry place. Do not open before use Ingredients: meat (Helix pomatia - EU origin), aromatic court -: water, broth, salt,
