Snail Ravioli in Mild Garlic Broth, a recipe from Jacques Lameloise on the Worldwide Gourmet

Ingredients

• - Burgundy Snail s
• - 300 g (10 oz.) ravioli dough
• - 500 ml (2 cups) court-bouillon
• - 50 g (3 tbsp.) butter
• - 2 tbsp. cream
• - A knob of escargot butter
• - Tarragon
• - Chervil and chives
• - Carrot, celery, onion
• - Salt and freshly ground pepper
• - Olive oil
• - 1/2 tomato
• - 6 cloves of garlic