I devised this recipe as part of an elegant summer garden meal.
If you can bear to skin the larger tomatoes, do so. Cut them in half and scoop out the seeds. Cherry tomatoes just need a cap cut off and the seeds scooped out. (Do not waste the seeds and pulp. Rub it through a sieve, and use the liquid as a base for a marvellous vinaigrette to mix with a nut oil or extra virgin olive oil.) Rinse and drain the snails, and put one into each tomato cup. Mix the garlic, onions, chervil, mustard and seasoning, and fold into the whipped cream. Pipe or spoon over the snails, and refrigerate until required.
© 1995 Frances Bissell. All rights reserved.