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View compareHelix Escargots | By Saveurs de la Terre | Imported from France (XL, 1 Pack)
Helix Escargots | By Saveurs de la Terre | Imported from France (XL, 1 Pack)
Hurry! Only left 10 in stock
Regular price
$24.99
Sale price
$24.99
Regular price
$35.70
Unit price
per
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SKU
WBGROB004Y18AGMVendor
Saveurs de la TerreProduct Type
Canned Meats & FishCouldn't load pickup availability
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Description
Description
18 x extra large escargots imported from France
Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Frequently Asked Questions
- Q: What are Helix Escargots and how are they prepared? A: Helix Escargots are extra large snails imported from France, fully cooked and ready to be warmed. They can be enjoyed by heating in a sauce such as sweet butter combined with finely chopped shallots, garlic, and dry white wine.
- Q: What is the size and packaging of the Helix Escargots? A: The Helix Escargots come in a 7-ounce package containing 18 extra large snails, making it an ideal portion for appetizers or gourmet dishes.
- Q: Are Helix Escargots suitable for any special dietary needs? A: While Helix Escargots are a delicacy and a European specialty food, it's important to check for any specific dietary restrictions, as they may not be suitable for individuals with shellfish allergies.
- Q: How should I serve Helix Escargots for the best flavor? A: For optimal flavor, serve Helix Escargots warmed in a rich butter sauce with herbs and spices. Pairing them with crusty bread or as part of a gourmet appetizer platter can enhance the dining experience.
- Q: Where can I find Helix Escargots and are they easy to cook? A: Helix Escargots can be found at specialty food stores or online. They are very easy to prepare since they are fully cooked; you simply need to warm them up, making them a convenient choice for gourmet cooking.