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Snails Bourguignonne - Escargots a la Bourguignonne

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.287
Energy (kCal)897.9
Carbohydrates (g)-
Total fats (g)101.967
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preparation 15 minutes. | 2. Cooking 15 minutes. | 3. About 100 snails. | 4. Remove the stalks from the mushrooms. | 5. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. | 6. Take the mushroom caps out and place 4-5 snails in each one. | 7. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. | 8. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. | 9. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    paris mushroom 24 - - - -
    salt pepper - - - -
    oil 1/2 cup 897.9 0.0 0.287 101.96700000000001
    burgundy snail 100 canned - - - -
    snail butter 1/2 cup - - - -

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



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