Escargots à la Dijonnaise (Snails, Dijon Style)

Ingredients

• Snails
• Snail shells
• Shallot wine reduction
• 250 grammes butter
• 250 grammes very fresh beef marrow
• 12 to 15 grammes salt
• A strong pinch of pepper
• A point of spices
• 1 and a half spoonfuls chopped shallots
• 2 crushed cloves of garlic
• 1 strong spoonful chopped truffle
• Fine breadcrumbs

Instructions

1. Prepare a shallot wine reduction as above.
2. Mix 250 grammes of butter with 250 grammes of very fresh, very white beef marrow passed through a sieve.
3. Add 12 to 15 grammes of salt, a strong pinch of pepper, a point of spices, 1 and a half spoonfuls of chopped shallots, 2 crushed cloves of garlic and 1 strong spoonful of chopped truffle.
4. Put the reduction and the snails into the shells as for the Escargots à la Chablisienne, closing them with this butter.
5. Finish them in the same way.