Roland Escargots Snails
On This Page
Directions
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.
Description
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 |
Ingredients
Snails, Water, Salt, Pepper, Laurel, Cloves, Citric Acid.UPC
00041224260627