Warm Snail Terrine In Pastry

Ingredients
400 grams Short Pastry
48 fresh Snails
300 grams Carrots
400 grams Chicken Breasts without skin
200 ml Cream
4 Eggs (3 yolks and 1 whole egg)
2 Shallots
2 cloves Garlic
50 grams Butter
Chives
Parsley

Method

slice the snails in two and pan-fry in butter with the sliced shallots and garlic.

mince the chicken breast and pass through a tamy cloth

mix two egg yolks plus one whole egg and the cream

slice the carrot into brunoise and blanch

chop the herbs and mix with half of the chicken; then mix the brunoise of carrots with the other half of chicken farce

roll out the short pastry into 4 mm rectangular strips to fit into a terrine form and place layers of

1 herb mousse,

2 some of the snails,

3 carrot mousse/then snails/herb mousse/snails/carrot mousse

cover with the pastry

brush the top with egg yolk wash

cook in the oven for 40 minutes at 120 degrees

allow to rest and then serve in slices with a light parsley sauce made with chicken stock