Roland Escargots Snails



Directions for use: drain contents of can. Clean snail shells in boiling water. Place a bit of the butter sauce (prepared as in the recipe below) in each shell, then place a snail in each shell and cover with the rest of the butter sauce. Place the prepared snails in a hot oven (about 400 degree F) until snail butter is bubbling. Serve hot. Butter sauce for 1 dozen snails: Blend 6 tbsp. butter, 1 clove finely chopped garlic, 1 tsp. finely chopped shallots, 1 tsp. finely chopped parsely, and salt & pepper to taste. A dash of brandy or Madeira also may be added.



Roland® Escargots Snails.

Nutrition Facts

Serving Size: 59.0 g

Servings per Container: 2

Energy 50
Total Fat 0.5 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 134 mg
Sodium 150 mg
Carbohydrates 1 g
Dietary Fiber 1 g
Sugars 0 g
Protein 10 g
Daily Percent Of Vitamin A 2
Daily Percent Of Vitamin C 0
Daily Percent Of Calcium 10
Daily Percent Of Iron 10


Snails, Water, Salt, Pepper, Laurel, Cloves, Citric Acid.