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L’escargot Bourguignon (Snails):

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.7619
Energy (kCal)1155.931
Carbohydrates (g)77.2684
Total fats (g)86.5976
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees F. | 2. Rinse and drain the snails and set aside. | 3. Combine all of the ingredients in a bowl, except the dried parsley flakes, and mix well. | 4. Place the shells on oven proof snail serving plates that usually hold 6 shells per plate. Make sure that the shell openings are facing directly up. | 5. Place a small dab of butter mixture into each shell. | 6. Stuff a snail into each shell, slightly pushing it half way into the cavity of the shell. | 7. Place about 3/4 of a teaspoon of butter mixture on top of each snail. | 8. Sprinkle the top of each snail with the dried parsley flakes. | 9. Place the plates and snails into the oven and bake for 10 minutes. | 10. Remove from oven and serve hot with plenty of crusty French bread for sopping up the leftover sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    snail 24 - - - -
    snail shell 24 - - - -
    butter 3/4 cup softened melted 1026.0 47.141999999999996 32.058 86.4
    flat leaf italian parsley 1/8 cup chopped - - - -
    parsley flake 1 tablespoon dried - - - -
    shallot 1 minced 115.2 26.88 4.0 0.16
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    garlic powder 1 teaspoon granulated 10.261 2.2546 0.5131 0.0226
    cream sherry 2 tablespoons - - - -
    salt - - - -
    black pepper - - - -

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



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