Recipe: Escargots à la Normande

1 In a pot, sweat your shallots in butter then add the snails season with salt and pepper and let simmer for five minutes.

2 Then add the cider, reduce by half then the cream, when the mixture reaches the right consistency, mix with garlic and parsley.

3 Preheat your oven to Grill position.

4 Pour into an oven-safe dish, sprinkle the breadcrumbs on top and place in the middle of the oven for 5 minutes.

Serve with a good bowl of cider!

Of course to prepare a good recipe you must first use good products.