Ingredients (for 4):
- Butter - 15 g
- Onion - 30 g
- Garlic - 2 cloves
- Rosemary - 1/2 tsp
- Tarragon - 1/2 tsp
- Snails - 1 can
- Brandy - 1.5 tsp
- White wine - 1.5 tsp
- Salt - 1/2 tsp
- White pepper powder - 1/4 tsp
- Potato - 1
Procedures:
1. Clean the canned snails, removing any shell or innards.
2. Peel the potato and cut into slices.
3. Cut the onion and garlic finely.
4. Put the potatoes in boiling water to cook for 10 minutes. Then cover with lid and turn off the heat for another 10 minutes.
5. Mash the potatoes.
6. Saute the onion with butter.
7. Add the garlic and continue to saute.
8. Add the snails in.
9. Add the herbs, drizzle in the brandy and white wine. Season with salt and white pepper powder.
10. Put a bit of mashed potatoes on the baking tray.
11. Stuff the snails into the shell, then cover with a bit of the pesto sauce. Place on the mashed potato to fix in place.
12. Put the tray in pre-heated oven at 200 degree Celsius to bake for 8 minutes. Then serve.
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