Snails with Ceps

Name: Snails with Ceps (Escargots aux cèpes)
Yield: Serves 3–6
Ingredients: 1 tbsp goose fat; 300 g fresh ceps (you could try substituting other mushrooms, button chestnut mushrooms, thickly sliced, are particularly good); 100 g softened butter; 2 tbsp chopped parsley; 1 tbsp chopped garlic; 36 cooked snails

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

Starter
Pescatarian
Gluten-free

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.