S.T.A.Y.

Ingredients: 

Snail  250g
Garlic  125g
Chicken  125g
Carrot  25g
Olive oil  25g
Butter  25g
Italian parsley  60g

Method: 

1. This is a bouillon made with roasted fresh garlic that is cooked quickly in a chicken and carrot bouillon (the carrot will be taken out last).
2. It is then strained, mixed with some butter and Italian parsley purée and given a little punch.
3. The soup is served in a small service jar with snails, dumpling and croutons cooked in clear butter.

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