SNAIL COOKING LIQUID

Wash the snail under the running water to remove all the slime
When they are wash put the snail in one pot with the dashi and bring it to the boil.
Once the dashi start to boil add all the other ingredients and let it simmer for about 2hours.
Once the snails are cooked let them cool down in the liquid, then when they are cold remove the intestines and trim the snail

DEVILLE SAUCE

Roast the snail trimmings with some vegetable oil then add the shallot and cook until is soft.
Once the shallot is soft add the datterino sauce and cook for few minutes.
Deglaze with the wine and reduce by 1/3.
Add the snail stock and reduce by 1/2
At the end add the whipping cream bring it to the boil.
Remove the sauce from the heat then add the dijon and English mustard, worcester sauce, and the tarragon.
Leave it to infuse then pass it through a Chinoise

BONE MARROW DASHI AND PARSLEY SAUCE

Rinse the bone marrow in ice salted water until all the blood comes out
In a large pot put all the ingredients except the bone marrow and bring it to the boil.
Once it start to boil add the bone marrow and let it simmer for 1 hour covered with the lid
After remove all the meat from the bones then cook it for 1 more hour
Then leave it to infuse for at least 12 hours.
Pass it through a chinoise. Then separate the fat from the stock
For the parsley sauce blitz the bone marrow with the bone marrow fat and the parsley, add some kudzu if the parsley sauce still liquid.

SNAIL TARTELLETTE

Mix the flours with the butter and the salt in the kitchen aid, then add the water.
Leave it to rest in the fridge for at least 6h. Before use.
Cook the cartellette in the oven at 160C for about 20 min
For the Tartellette mix chop the snail trimmings and the sweetcorn then finish the mix with the cider vinegar and the parsley sauce.