Ingredients

Ingredients For the snail butter

• 25g/1oz garlic cloves, peeled

• 40g/1½oz button mushrooms, finely chopped

• 40g/1½oz shallots, finely chopped

• 200g/7¼oz butter, at room temperature

• 25g/1oz Dijon mustard

• 20g/¾oz ground almonds

• 5g salt

• 100g/37frac12;oz flatleaf parsley, chopped

• 40g/1½oz Parma ham

For the snails

• 72 cooked snails (this allows for about 12 per person, but can be reduced)

• 1 carrot, peeled and thinly sliced

• 1 onion, peeled and thinly sliced

• 1 fennel bulb, finely sliced

• 1 stick of celery, finely sliced

• 100g/3½oz button mushrooms, finely sliced

• 2 garlic cloves

• bouquet garni made from bay leaves, thyme and rosemary

For the porridge

• 10g/½oz Parma ham

• 1 small fennel bulb

• 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

Description

Recipe Uses 25g/1oz Garlic Cloves, Peeled, 40g/1½oz Button Mushrooms, Finely Chopped, 40g/1½oz Shallots, Finely Chopped, 200g/7¼oz Butter, At Room...

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