Snails, very large, 4 dozen, Francaise de gastronomy
The use of the vineyard snails (Helix lucorum) is quite simple and yet very versatile: they are rinsed briefly under hot water and baked in a classic pan with herb butter in a pan. Variants: Ragout in a puff pastry pasty, as an ingredient of a casserole, as a soup insert, baked in a tempura sauce to salad, with vegetable strips in a crepe, or slightly smoked from the smoker and chopped as an ingredient of a crust.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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