| | |  | Escargot and Caviar | Home » » Consul Very Large Snails, 15-Ounce Tins (Pack of 4) | | | | | | | Description: | | Consul Escargots (snails), are of standard quality Packed without shells, there are 48 very large snails per can, and they are of uniform sizeThey are carefully cleaned, well cooked, and tender with a grayish color | | | Features: | |
• Packed without shells, there are 48 very large snails per can, and they are of uniform size
• They have an excellent flavor and are low in calories and cholesterol
• They are carefully cleaned, well cooked, and tender with a grayish color
• Consul Snails can be served as an appetizer, hors d'oeuvre, and also as a main dish casserole
• Serve with pasta, as a gourmet treat, or try making snail butter. Also check our Roland culinary guide for escargots for more suggestions
| | | Product Details: | | | Product Weight:
| 60.0 Ounces | | Package Length:
| 12.2 inches | | Package Width:
| 9.3 inches | | Package Height:
| 4.5 inches | | Package Weight:
| 4.85 pounds | | Average Customer Rating:
|  based on 3 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 3 customer reviews )
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Most Helpful Customer Reviews
2 of 2 found the following review helpful:
 Really good!Dec 03, 2010
By Rhonda Roberts
Just the right size, texture and flavor. Pre-heat the oven to 350f. A little butter, some lemon juice, a whole bunch of freshly squashed or chopped garlic sauteed gently until just a little less crisp. Add finely chopped shallots, let it simmer down for a little while. Open the can and wash those snails under cool, clean water. Take your time doing it. Use a collander. This is important.
Towel them off. Retire your freshly bathed snails into a little casserole or some other oven safe thing that's not too big and not too shallow. Space them out evenly so everyone has a place on the bottom. Heave copious amount of butter on them along with a little more fresh garlic. Put some French bread or baguettes basted with butter and garlic on a roasting rack. Pop it right next to the snails. Hang out for ten minutes - just long enough for the smell of the garlic to get strong and you to get very, very hungry.
You want to warm those little angels up, not cook them. Take them out, put them in a serving dish or just keep them where they are. Dump the contents of the saute pan over them. Cut or tear off just a little piece of bread, put two or three snails up on it along with the garlic, shallots and lots of butter.
Make a video of yourself eating them because it's something you want to remember :)
Didn't let me down!Jan 31, 2012
By Tbags
Excellent product & exactly the number amount in details. I took this dish to our tail gate party & they were a hit. I simply stuffed generous size mushrooms with the snails & butter mixture (even included the pieces of mushrooms I had removed to make room for the escargots) Was a big hit! Will do it again one day. And will buy from Amazon as well.
0 of 1 found the following review helpful:
 Wife likes themNov 06, 2009
By Eli Sayegh
Wife has been craving for escargot. This was my surprise present to her. She loves them. I am neutral on them. They are not french. They come from indonesia. Seller bumped price by 50% soon after we received shipment.
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