1 sweat the washed, sliced mushrooms in 20 g (0.7 oz) of butter.
2 poach the snails for a few minutes in the court bouillon. drain them.
3 lightly brown the shallots in the remaining butter, add the mushrooms and snails, let them sweat for a few minutes.
4 flambé with cognac. incorporate the (thick) cream and simmer over low heat for about fifteen minutes (longer for fresh snails) season with salt, pepper, parsley, add the mustard.
5 serve in well-heated individual casseroles.
Decorate with a little parsley, a little chives or a small salad leaf with a half cherry tomato in the center.
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