Recipe: Snails in Individual Casseroles

1 sweat the washed, sliced mushrooms in 20 g 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.