Ingredients for 4 people
- 1 kg snails
- 0.8 kg wild nettle tips
- 0.3 kg Charentes butter
- 1 bouquet garni
- 1 branch of wild fennel
- salt, pepper
- 1 spoonful of goose fat
Wash the snails, cook them for 90 minutes in the court bouillon (5 l water, the bouquet garni, wild fennel, salt, pepper).
Remove the flesh from the shells and fry them gently for 5 min in the goose fat.
Cook the nettles for 4 min in boiling water, drain them then put them through the blender and then sieve.
Dilute the nettle purée with the snail cooking juice then whisk in the butter.
Serve the snails hot in a dish then drizzle the nettle soup over them.