Ragoût of Snails with Wild Mushrooms

• 4 dozen large snails, cooked in court-bouillon
• 2 shallots, chopped
• 250 g (

Heat the snails in a saucepan in some of their cooking liquid, or in salted water if this is not available.

Soften the chopped shallots in plenty of butter for a few minutes, then add the chopped mushrooms and sweat them for 5 minutes. Add the chopped tomato and the drained snails. Stir them into the mushroom mixture, then add the cream. Reduce until lightly thickened. Finish by adding