Large Vendée snails in traditional chicken fricassee

• Large Vendée snails
  36 pieces
• butter
  110g
• button mushrooms
  200 g
• chopped curly parsley
  a few sprigs
• chopped chives
  2 tbsp
• chopped basil
  1 tablespoon
• minced garlic
  1 level tablespoon
• cloves
  1
• thyme
  2 sprigs
• bay leaf
  1 leaf
• flour
  20g
• vegetable broth
  35 cl
• dry white wine
  15 cl
• eggs
  3
• thick fresh cream
  10 cl
• red wine vinegar
  1 tablespoon
• gray peppercorns
  
• fine salt
  

• Preparation time:20 minutes
• Cooking time:15 minutes

Sauté the snails in butter, chop the herbs and garlic, clean and cut the mushrooms.

Then add the minced meat to the snails:herbs + garlic + mushrooms, cloves, thyme and bay leaf.

Sprinkle with flour, moisten with the white wine, let reduce to a good consistency, then moisten with the broth, let reduce by half again.

Season

bind with 3 egg yolks mixed with cream.

Add a splash of vinegar.

Serve in very hot fondue pots.