24 very large shells - Eric Bur

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24 very large shells - Eric Bur


24 very large shells of empty snails to garnish. This is the essential element you will need to prepare Burgundy snails. Cook the snails and put them in their shell with a dab of marbled butter.

PREPARATION: Rinse shells with clean water before use. Put a dab of prepared butter (with garlic, parsley, salt and pepper), introduce a snail flesh and cover with another hazelnut of prepared butter.

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