Escargots (snails) may not appeal to you at first glance but chances are, you will change your mind after tasting this typically French delicacy. Sauté in butter with shallots, add some broth and mushrooms, let simmer and finish off with liquid cream and garlic. Serve in small bowls with chopped parsley. We also recommend our recipe for escargot beignets.
Roger Dutruy, founded in Alsace 35 years ago, is dedicated to French food specialties such as escargots.
115 grams / 4.1 oz (18 extra large snails)