• 10 snails
• 2 oz of carrots
• 2 oz of onion
• 1 oz of celery
• 2/3 butter oz
• 3 cups of bottom of poultry
• 3 tbsp of white wine
• 1/2 cup cream to 35%
• 1/2 tsp of minced parsley
• 1/2 tsp of curry in powder
• 1 tbsp dines oil of groundnut

1. Peel and wash the carrots, the onions, the celery, the leek. Cut in brunoise To Cut the snails in small morceaux.Faire to return the vegetables in a saucepan with a little oils. Add the snails. Deglaze with the white wine and add the bottom of poultry and the cream. Cook 10 minutes.Ajouter the curry, salt and pepper. Sprinkle minced parsley and serve hot. Time of total preparation: 30 minutes

4 serving