For 4 people
Preparation: 15 minutes
Season: autumn

Ingredients

4 dozen snails (tinned)

Court-bouillon:
1 onion
1 carrot
2 shallots
2 rinds of lard
1 bouquet garni
1/2 l white wine
salt and pepper

Nettle butter:
50 g cooked nettles
100 g butter
5 g salt
pepper (about 5 turns of a large pepper mill)

Preparation

Make your court-bouillon by mixing the above ingredients and simmer for 30 minutes.

Put the snails in the simmering court-bouillon and simmer for another 5 minutes. Remove from heat and add the nettle butter by small pieces and mixing vigorously.

Add salt or pepper if necessary and serve warm.

Preparation of nettle butter: cut off the tails of nettles. Scald them in salted boiling water for 3 minutes. Drain carefully. Mix them in an electric mixer and add by small pieces 100 g of butter. Mix for a further 3 minutes. Add salt and pepper to taste.

Presentation

Serve in "cassolettes" or hollow plates.

 Advice: Collect the nettles yourself. Scald them imperatively to remove the strong "piquant" of the nettle. Only use young nettle leaves, which are at the top of the plants, they are the most tender.