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leaves from 2 sprigs fresh tarragon, finely minced
24 large snails, rinsed and drained
2 slices smoked bacon, cut into 3/32"strips, fried
fine salt and freshly ground black pepper, to taste
1 tablespoon finely diced tomato
2 teaspoons finely minced chives
80 g chilled butter, diced
25 ml dry white wine
10 ml heavy cream
Recipe preparation steps
1
Place the shallots, tarragon, and wine in a small saucepan and simmer for 5 minutes. Stir in the cream.
2
Over very low heat, whisk in the butter, a little bit at a time. When all the butter is incorporated, add the snails and bacon. Season with salt and pepper. Raise the heat under the saucepan and carefully heat the snails.
3
Divide the snails between heated serving bowls. Sprinkle the tomatoes and chives over the top. Serve immediately.
Prep time 
