Prep. and cooking time: 2 hours

1. Refer to Preparing Live Snails.
2. After you have removed the parsley stems to obtain 400 g parsley, wash the parsley well and cook it in boiling salted water until it is soft.
3. Refresh immediately under cold water to preserve its color.
4. Squeeze as much water as possible out of the parsley, and set aside in a cool place.
5. Briefly blanch the tomatoes in boiling water to remove their skins, and cut the flesh into small dice. Cook 20 g shallot in 15 g butter over low heat; do not let the mixture color.
6. Add the diced tomatoes as well as the bouquet garni. Cook gently until the water that the tomatoes exude has cooked off. Season with salt and pepper.

Finishing the Dish

1. Bring the cream to a boil in a small saucepan. Add the parsley and stir together for a few moments over medium heat.
2. Add in 15 g of butter; mix in a blender, but avoid over-mixing so that the parsley is not completely puréed. Season with salt and pepper.
3. After draining the snails in a strainer, sauté them with 10 g shallot and 10 g butter.

Presentation

1. In four deep plates, or better yet in four silver cassolettes (individual serving dishes), form a pattern of three concentric circles by arranging the snails in the centre, surrounded by a ring of tomato fondue and finally a circle of parsley cream.