This exquisite recipe was crafted by renowned Chef Hubert to represent France at the May 1982 National Restaurant Association (NRA) Show in Chicago. Alongside his wife, he served 4,000 portions over four days, captivating American audiences with authentic French flair. An outstanding achievement!
Instructions:
Using a slicer, cut thin slices of the ventrèche, chop them, and sauté in a dry frying pan. Set aside.
Drain the snails and sauté them in butter.
Deglaze the pan with cognac and a splash of snail broth.
Incorporate the snail butter, season with salt and pepper.
Divide into six small stoneware pots: place six snails in each, top with chopped ventrèche, fill with the buttery snail juice. Add a browned crouton of country bread to each pot. Arrange the pots on a lace doily, garnishing with parsley leaves between them.
Chef Hubert's Snail Butter: Mix 100 g softened butter with 40 g chopped flat-leaf parsley, 15 g crushed garlic, and 15 g crushed shallots. Season with salt and pepper, then chill.
