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Escargots Helix a la bourguignonne in garlic sauce - 12 extra large escargot shells frozen - 4 oz/114 gr by Escal, France.
Heat and serve in 12 minutes!
Direction for use:
Place escargots in pre-heated oven for approximately 12 minutes. Temperature: 410°F/210°C.
Remove as soon as butter boils. Serve while hot.
Ingredients: Helix lucorum snails, parsley, Butter, Shallot, Garlic, salt, pepper. |
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