Summary

Ingredients

• 200 g snails, Roman snails, aate snails drained from the can
• 1 clove garlic
• 50 ml oil, (peanut oil)
• 20 g butter
• 1 shallot (s), finely chopped
• 20 ml cognac
• 4 potato (s)
• 50 g bacon, lean, finely diced
• 50 g butter

For the sauce:

• 1 parsley, smooth
• 200 ml sweet cream
• salt and pepper

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Instructions

1. Crush the garlic clove and let it steep in the peanut oil overnight.
2. Steam the potatoes until soft, peel them and mash them with the fried bacon cubes and butter to a coarse puree. Season with salt and pepper and keep warm.
3. Drain the snails, fry in butter for five minutes, deglaze with the cognac and add the chopped shallot and half of the peanut oil. Simmer a little more and season with salt and pepper.
4. For the sauce, heat the cream, add the plucked parsley leaves and the second half of the garlic oil and puree with a hand blender until frothy. Season to taste with salt and pepper.
5. Arrange the snails on the mashed potatoes and pour on the parsley sauce all around.