Escargots Françoise du Pré

• 3 shallots, finely chopped
• 4 oz (125 g) butter

Fry the shallots in the butter until transparent, add the snails and the mushrooms and warm through. Chuck in the brandy and flame.

Add the cream and reduce for 10 minutes. Add the salt, pepper and tarragon. Add the mustard at the last minute and stir in well. Serve in warmed ramekins.