Andouillettes à la Bourguignonne (Andouillettes with Snail Butter)

Ingredients

• 1 kilo andouillettes
• butter
• lard
• 100 grammes Beurre d'escargots

Instructions

1. Slice a kilo of andouillettes into rounds a centimetre thick.
2. Sauté them in the pan with butter and smoking lard until completely browned.
3. Drain off the fat.
4. Replace it with 100 grammes of well-seasoned Beurre d'escargots and toss for a moment off the fire so that the butter dissolves.
5. Dress in a timbale.