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Halina's Escargot (France)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.6685
Energy (kCal)214.8
Carbohydrates (g)8.301
Total fats (g)19.0365
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in a small/medium skillet on medium heat. Sweat garlic in the butter for one minute, then add the parsley, wine, salt and pepper. Bring to a simmer. | 2. Remove from heat and add in the cream. Stir until blended and add the snails. Turn snails in the sauce until coated through. | 3. Divide snails and sauce among 4 small ovenproof dishes or ramekins and top with the breadcrumbs. Bake at 20-25 minutes at 350°F. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    snail 2 cans rinsed drained - - - -
    butter 1/2 cup 171.0 7.857 5.343 14.4
    garlic clove 4 -6 minced 0.0 0.0 0.0 0.0
    parsley 1 bunch chopped - - - -
    white wine 1/2 cup - - - -
    whipping cream 1 tablespoon 43.8 0.444 0.3255 4.6365
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    breadcrumb 1/2 cup seasoned - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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