Snails with cepes (serves 4):
36 escargots
300 gr of cleaned and diced cepes
1 soup spoon of goose or duck fat
100 gr of escargot butter
salt, pepper
20 cl of wine sauce (if available)
– Cook the cepes in goose fat, then add the butter and the escargots. Salt (a little), pepper.

Snails in shells, Provençal recipe:
– Heat 1 Tablespoon of olive oil in a pan, add escargots (number to be determined by chef) and let brown a few minutes.
– Then add ( minced): 2 or 3 shallots, 2 cloves of garlic, a handful of mushrooms, parsley, salt, pepper and let brown. Add some white wine, a bunch of mixed herbs, fennel and let cook slowly for 1 or 2 hours.
– Mix in breadcrumbs and 2 eggs. Remove from heat as soon as the sauce has the consistency of stuffing.
– Put 1 snail in each shell, then fill in with the stuffing and arrange the shells in a dish.
– Last, mix 2 cloves of garlic and a stick of parsley (all minced) and an equal amount of stuffing and sprinkle on the shells , then bake.

Snail fritter:
Use cleaned escargots. Put them in a pan of boiling water and boil until the escargots fall out of their shells.
– Remove from heat. Cut off the ends.. Then, put them in a pan and fill in with half white wine and half water so that they are well covered. Add mixed herbs, salt, pepper, a carrot, etc.
– Then, when the snails are tender, drain and put them in a salad bowl. Sprinkle with 2 cloves of garlic and a stick of parsley minced. Then brown in this seasoning.
– While cooking, prepare an ordinary fritter dough.
– Heat oil for frying in a pan. Take 2 snails with a spoon, dip into fritter batter and pan fry until brown.
– Serve hot.