Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
810
Calories
40g
Protein
46g
Fat
58g
Carbs
Counts 19 of 20 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Oat | 1/2 cup dry (40g) | 154 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Snail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 25g/1oz garlic
- 40g/1½oz button mushrooms
- 40g/1½oz shallots
- 200g/7¼oz butter
- 25g/1oz Dijon mustard
- 20g/¾oz ground almonds
- 5g salt
- 100g/37frac12;oz flatleaf parsley
- 40g/1½oz Parma ham
- 72 cooked snails (this allows for about 12 per person, but can be reduced)
- 1 carrot
- 1 onion
- 1 fennel
- 1 stick of celery
- 100g/3½oz button mushrooms
- 2 garlic
- made from bay leaves, thyme and rosemary bouquet garni
- 10g/½oz Parma ham
- 1 small fennel
- 200ml/7¼fl oz snail cooking stock
- 60g/2¼oz porridge oats
- 70g/2½oz snail butter
- the cooked snails
- knob of butter
- 1 tsp sherry
- 3 tsp walnut oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes