INGREDIENTS

Snails:

• 1 tin can (4 oz / 225 g) snail


• 1 1/2 cup of beef (dehydrated broth powder and water)


• 1 bay leaf.


• 1 clove garlic, finely chopped


• Vol-au-vent:


• 3 tablespoons butter


• 3 garlic cloves, finely chopped


• 3/4 cups cream 15% country


• 3 or 4 pinches salt of garlic


• white pepper to taste


• mini vol-au-vent (three per plate)

PREPARATION:

• Snails: pass snails under cold water.


• Drain.


• Put the snails and other ingredients in a cauldron and simmer over medium heat for 35 minutes, without covering.


• Add a little water if necessary (evaporation).


• Once cooked, drain the snails and set aside.


• Vol-au-vent: Melt the butter over medium heat in a small saucepan.


• Add the garlic and the snails. Brown for about 2 minutes, avoiding browning the garlic.


• Reduce the heat, add the cream and salt of garlic.


• Reduce to low heat for 8-10 minutes, stirring occasionally.


• Correct the seasoning if necessary.


• Serve on small vol-au-vent (three per plate).