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.
Personally for the purchase of my snails I have always used a century-old family business, the Romanzini family.
www.romanzini.fr