Snails with Ceps

Escargots aux cèpes

Preparation info

  • Serves

    3–6

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Ingredients

  • 36 cooked snails
  • 1 tbsp chopped garlic
  • 2 tbsp chopped parsley
  • 100 g softened butter
  • 300 g fresh ceps (you could try substituting other mushrooms, button chestnut mushrooms, thickly sliced, are particularly good)
  • 1 tbsp goose fat

    Method

    Make snail butter by pounding the garlic and parsley together and working them into the butter.

    Sauter the ceps in the goose fat for 5–6 minutes, until golden, then add the snail butter and the snails and heat through, shaking the pan. Season with salt and pepper.