Cassolette d'Escargots a la Provençale

Snails Cassolettes in a Provencal Sauce make an unusual starter. Serve hot, either in a ramequin or wrapped in a puff pastry.

Reheat in a saucepan or in a traditional oven (th.6) for 15 minutes.

Ingredients: Filling: Bourgogne snails 30%, (about two dozens), leek.
Sauce: single cream, 8% truffled butter (3% truffle), summer truffle juice (Tuber Aestivum), concentrated stock-like essence of fish (fumet), modified starch, cornflour, salt, wheatmeal flour, duck fat, pepper.