This recipe was created by Chef Hubert to represent France in May 1982 at the NRA show (National Restaurants Show) in Chicago, accompanied by his wife they "sold" 4000 in 4 days to the Americans.
Great performance!
Cut thin slices with a slicer in the ventrèche, then chop, sauté in a dry frying pan, set aside.
Drain the snails, sauté them in butter.
Decant and deglaze with cognac, moisten with a little snail broth.
Whip with snail butter, salt and pepper.
In six small stoneware pots, place six snails, then top with a little belly, fill with snail butter juice, place on each pot a small crouton of bread previously browned in butter, place the six small pots on a lace, Place a parsley leaf as a decoration between each pot.
My snail butter:
Mix 100 g of softened butter with 40 g of parsley and 15 g of crushed garlic, add 15 g of crushed shallot, salt and pepper, put in the fridge.
