24 to 30 small snails, rinsed and drained, reserve 6 tablespoons of the liquid
1 teaspoon finely minced flat-leaf parsley
1 teaspoon finely minced fresh thyme
1 small tomato, peeled, seeded, cored, and diced
fine salt and freshly ground black pepper, to taste
4 x0,125" thick slices baguette
110 g chilled butter, diced
110 ml dry white wine
50 ml heavy cream
Recipe preparation steps
Cut 2 3/8" wide strips of peel from the lemon. Remove and discard any white pith. Square off the zest and cut crosswise into one-thirty-second inch wide strips. Blanch for 5 minutes in boiling water. Drain well.
Place the wine and shallots in a saucepan and bring to a boil. Reduce the wine down to almost nothing. Add the reserved snail liquid and reduce that totally.
Reduce the heat to low. Whisk in the cream, followed by the butter, a little bit at a time. Add the herbs, tomato, and lemon zest. Mix. Add the snails. Season with salt and pepper.
Brush the bread slices with olive oiloliveoil and place on a baking sheet. Toast the bread under the broiler until brown on both sides. Place two croutons on each heated serving plate and spoon the snails over the bread.