French Escargot Helix 7.05 oz.

Very Large Helix Snails 24 pcs – 7.05 oz/200 gr by Terroirs d’ Antan, France.

Easy Open Can

Ingredients: Helix Lucorum, water.

Direction for use: Drain and rinse snails in hot water. Place 1 snail in each shell (that has been cleaned before in boiling water) or in the hole of the ceramic escargot tray. Top each snail with a knob of garlic & herb butter (prepared as in the recipe below). Place in pre-heated oven, about 400 F and remove when butter begins to bubble. Serve hot.

• SKU: 110116
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Escargot Achatine in Puff Pastries 5 oz.

12 Achatine (Achatina Fullica) - Cocktail pastrys with garlic butter - 5 oz/150 gr by Escal, France.

Direction for use: Take the pastries out of the packaging and place them in a plate. Heat the pastries in a pre-heated oven at 200°C / 392°F during 6-8 minutes. Serve hot with a dry white wine.

Ingredients: Pastry: wheat flour, margarine, eggs, salt; achantines snail meat, butter, white wine, parsley, garlic, shallots, salt, spices.

• SKU: 110708
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Escargot Shells Large Empty 24 pcs.

Escargot Shells Large Empty - food snails - 24 pcs, France.

They are used to serve escargot.

Approximately 1.5” – 2” Diameter & 1” – 1.5” Height each shell

Escargot shell is a natural product therefore each shell may vary slightly in size & color.

• SKU: 110114
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Escargots Helix in Garlic Sauce 4 oz.

Escargots Helix a la bourguignonne in garlic sauce - 12 extra large escargot shells Previously Frozen - 4 oz/114 gr by Escal, France.

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.

• SKU: 110706
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French Escargot Helix 28 oz.

Extra Large Helix Snails 72 pcs – 28 oz/800 gr by Terroirs d’ Antan, France.

Easy Open Can

Ingredients: Helix Lucorum, water.

Direction for use: Drain and rinse snails in hot water. Place 1 snail in each shell (that has been cleaned before in boiling water) or in the hole of the ceramic escargot tray. Top each snail with a knob of garlic & herb butter (prepared as in the recipe below). Place in pre-heated oven, about 400 F and remove when butter begins to bubble. Serve hot.

• SKU: 110118
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Escargot Achatines, Wild Caught Previously Frozen 1.4 lb.

72 Very Large Escargots, Stuffed Snails Previously Frozen - 1.4 lb/652 gr by Terroirs D’Antan, France.

Ingredients: Achatines meat, butter, garlic, parsley, shallots, salt, pepper, celery

Do not refreeze

• SKU: 110709
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Escargots Achatines in Garlic Butter 3.5 oz.

12 Very Large Achatines - Escargot shells with garlic butter a la bourguignonne, Previously Frozen - 3.5 oz/100 gr by Terroirs d'Antan, France.

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: Achatines (Achatina Fullica) food snails, butter, parsley, garlic, shallots, salt, pepper.

• SKU: 110707
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Ceramic Escargot Snail Plate w/Handle.

Ceramic Escargot Snial Plate with Handle, Taiwan.

Make your escargot dish as authentic as if you were dining in a Parisian bistro. Just place the snails in any of the 6 slots available and "voila!", dinner is served.

4.5” diameter & 1.5” height – plate size

6 slots – 1” diameter & 1” depth each

0.6 lb weight

• SKU: 330130
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French Escargot Achatines 28 oz.

Extra Large Achatines Snails 72 pcs – 28 oz/800 gr by Terroirs d’ Antan, France.

Easy Open Can

Ingredients: Achatina Fulica, water.

Direction for use: Drain and rinse snails in hot water. Place 1 snail in each shell (that has been cleaned before in boiling water) or in the hole of the ceramic escargot tray. Top each snail with a knob of garlic & herb butter (prepared as in the recipe below). Place in pre-heated oven, about 400 F and remove when butter begins to bubble. Serve hot.

• SKU: 110117
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French Escargot Achatines 7.05 oz.

Very Large Achatines Snails 24 pcs – 7.05 oz/200 gr by Terroirs d’ Antan, France.

Easy Open Can

Ingredients: Achatina Fulica, water

Direction for use: Drain and rinse snails in hot water. Place 1 snail in each shell (that has been cleaned before in boiling water) or in the hole of the ceramic escargot tray. Top each snail with a knob of garlic & herb butter (prepared as in the recipe below). Place in pre-heated oven, about 400 F and remove when butter begins to bubble. Serve hot.

• SKU: 110115
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