SNAIL SHOP RECIPES

Steps:

• Preheat oven to 475 degrees F. Prepare the Persillade Butter: In the bowl of a food processor, add butter, garlic, shallots, parsley, chives, almond flour, salt, pepper, and cayenne. Blend until bright green and uniformly combined, stopping to scrape the sides of the bowl and push down the parsley as needed. Makes 1 cup.
• To cool the butter: Place Persillade Butter on a square of plastic wrap. Roll into a log about the same diameter as the divots of the escargot dish; then wrap tightly, removing as much air as possible. Place in the refrigerator. (Persillade Butter can be stored in the refrigerator for up to 2 days and in the freezer for up to 1 month.)
• Escargots, part 1: Remove snails from the can and drain; discard the liquid. Escargot can be prepared with or without shells. With shells: Use a small spoon to push a snail into each shell; do not push too deeply, or the snails will be hard to retrieve. Without shells: Place one snail in each divot of an escargot dish.
• Escargots, part 2: Use an offset spatula to pack each snail shell with about 1 tablespoon of the Persillade Butter. Neatly level off the butter at the opening and place in the escargot dish, opening side up. (As the escargots bake, some of the butter will melt out of the shells and into the dish.)Without shells: It’s best to use well-chilled Persillade Butter for escargots without shells. Unwrap the log of butter and slice about 1 tablespoon of butter per snail. Cover each snail with a slice of butter. Use a paring knife to trim away the top and bottom of each cherry tomato; then cut in half. Top each snail with a slice of cherry tomato. Place both escargot dishes on a rimmed baking sheet lined with parchment paper (for easy clean-up). Roast in the oven until butter is foaming, 8–10 minutes.
• Remove escargots from oven. Serve hot with escargot forks (optional) and baguette slices.

Steps:

• Peel the shallots and garlic cloves. Clean the mushrooms and leek, chopping the leek into slices. Chop onions, mushrooms and garlic.
• Melt butter in a big pot, adding the onions, mushrooms, and leek slices. Stir occasionally on medium-heat for about 5 minutes. Drain and chop the snails, keeping the liquid. Finely chop the parsley.
• Add chopped parsley and snails to the pot. Allow contents to steam without a lid for another 2 minutes. Add the snail liquid, wine, heavy whipping cream, beef bouillon, and water to the mixture. Let the soup to lightly boil for 5 minutes. Add gravy mix, Worcester sauce, lemon juice, and brandy to the soup. Add salt and pepper to taste.
• To serve: pour soup into bowls. Mix the egg yolk and whipped cream, adding it to the soup. Sprinkle with cheese and enjoy.
• Serve with sliced baguette.