+ Comments
+ Specifications
Storage Conditions: Dry and cool (68-72ºF, 20-22ºC)
Ingredients: Helix pomatia meat of snails, Water
Additional Notes:
+ Directions
Applications: In Western culture, typically the snails are removed from their shells, gutted, cooked (usually with garlic butter or chicken stock) and then poured back into the shells together with the butter and sauce for serving, often on a plate with several shell-sized depressions. Additional ingredients may be added such as garlic, thyme, parsley and pine nuts. Special snail tongs (for holding the shell) and snail forks (for extracting the meat) are also normally provided.
Directions: Ready to use. Fully cooked, but typically reheated in preparation.
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