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Cassolette of snails with truffle butter (around 2 dozen)


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Cassolette of snails with truffle butter (around 2 dozen)
Burgundy snails cooked in a rich cream and truffle butter sauce enhanced with a julienne of leeks.

A fricassee of snails cooked in melted leeks and truffle butter. Simply reheat in a saucepan or in the oven (180°C) for 10 min.

Ingredients: Burgundy snails 30% (around 2 dozen), leeks. Sauce: single cream, 8% truffle butter (3% truffle), summer truffle juice (Tuber Aestivum), fish stock, modified starch, corn flour, salt, wheat flour, duck fat, pepper.

Shelf life: 3 years.