Snail Porridge
Ingredients
About 24 snails
90 g grated white breadcrumbs
Herb and chilli butter
125 g unsalted butter, diced
2 sprigs fresh tarragon, leaves blanched and finely chopped
3 sprigs of parsley finely chopped
1 bunch chervil leaves, finely chopped
2 garlic cloves, peeled and crushed to a paste
1 fresh red chilli, deseeded and chopped
lemon juice
salt
Method:
1. After purging, cook the snails for approx. 10 mins and strain through a colander to cool. Pull them from their shells using a pin or needle.
2. Preheat oven to 220 C/425 F/Gas 7. Put the butter in a mixing bowl and beat until it becomes soft and pale. Add the chopped herbs, garlic paste and chill to the butter. Mix all the ingredients together well, squeezing in a few drops of lemon juice and seasoning with a little salt.
3. Put a coffeespponful of butter into each snail mould or shell. Add a snail to each and another coffeespoonful of butter ontop. Sprinkle a generous teaspoonful of grated breadcrumbs over the butter.
4. Put the snails on a baking sheet and cook in the preheated over for about 10 minutes or until the breadcrumbs are golden and the butter bubbling. Serve immediately.
On a bed of hot porridge.