Escargots Helix in Garlic Sauce 4 oz.

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

Heat and serve in 12 minutes!

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.