Snails with Ceps from Sud de France by Caroline Conran
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...
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Ingredients
- 300 g fresh ceps (you could try substituting other mushrooms, button chestnut mushrooms, thickly sliced, are particularly good)
- 100 g softened butter
- 1 tbsp goose fat
- 36 cooked snails
- 1 tbsp chopped garlic
- 2 tbsp chopped parsley
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