• 4 dozen pre-cooked Burgundy snails
• 4 dozen shells or, even better, snail ramekins
• 30g cured ham
• 50g duck or goose confit
• 30g walnuts
• 1 shallot
• 1 clove of garlic
• 100g butter
• 200g broad-leaved parsley
• Salt, ground white pepper
Périgourdin Snails
Serves 4
Preparation : 25 min.
Cooking time : 10 min.
Method
Finely chop the cured ham, confit and walnuts. Peal
the shallot and garlic. Remove the stalks from the
parsley.
Leave the butter out to soften at room temperature.
Pre-heat the oven at 180°C (gas mark 4).
Put the butter, parsley, garlic and shallot in the
blender.
Mix for several seconds. Lightly salt and pepper the
mixture.
Mix in the ham, confit and walnuts by hand.
Fill each shell or snail ramekin with a snail and a
little stuffing. Place the filled shells on a baking
sheet and cook for 10 minutes.
Lay out the shells on individual plates and eat
immediately.
