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Escargots De Bourgogne

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.6479
Energy (kCal)767.052
Carbohydrates (g)57.5417
Total fats (g)54.7121
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 200C, 40OF. | 2. Beat butter, parsley, garlic and shallot in a bowl till well combined, then beat in salt, pepper and wine. | 3. Put a small amount of the butter, then one of the snails into each empty shell and fill up with butter mixture. Press the fresh breadcrumbs into the butter. Arrange on special escargot dishes or an ovenproof dish with the opening facing upwards. | 4. Put in the oven for 8-10 minutes until butter begins to bubble. | 5. Serve immediately with crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 2 crushed - - - -
    shallot 1 chopped 115.2 26.88 4.0 0.16
    butter 4 ounces Softened 646.38 29.6995 20.1965 54.431999999999995
    parsley 4 tablespoons chopped 5.472 0.9622 0.4514 0.1201
    salt 1 teaspoon - - - -
    black pepper - - - -
    white wine 1 tablespoon - - - -
    snail 1 can - - - -
    breadcrumb 2 tablespoons - - - -

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



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