Old-style snail cassolette
1 bunch of chives
24 snails (very large, flesh only)
16 pearl onions
200g of button mushrooms
200g of smoked bacon
30g of shallots
100ml of white wine
100ml of cream
100g of butter
salt and pepper
Wash and slice the white part of the leek. Sweat it gently in a Cristel saucepan with a knob of butter, without allowing it to colour. Season with salt.
Peel the pearl onions and cook them in a small saucepan with just enough water to cover, a knob of butter and a pinch of sugar and salt.
Cut the bacon into lardons, blanch them and fry them lightly in butter.
Wash and cut the mushrooms into quarters. Fry them in butter in a Cristel frying pan, season with salt and mix with the cooked lardons and onions.
For the sauce, reduce the white wine by half with the finely chopped shallot then add the cream, salt and pepper. Simmer for 5 minutes. Sieve and keep hot.
Finely dice the tomato and chop the chives.
Brown the snails in butter and cut them in half at the thickest point.
Heat the oven to 200 C.
Put the leek mixture into individual fondue pots, cover with the old-style garnish and top with the snails.
Cook for 5 mins in the preheated oven.
Add 50g of butter to the sauce and blend in a food processor.
Cover the snails with the sauce and sprinkle with the diced tomato and chopped chives.