Snails...

Snails with Champagne
For 4 persons
-1 jar of 4 dozen of snails
-1 onion and 2 cloves of garlic
-1 glass of Champagne brut
-50grams of butter
-100grams of smoked bacon (or lardon)
-Fresh cream (quantity following your taste)
-Thyme, bay leaf, pepper
Slice finely the smoked bacon like "lardons", the onion, the cloves of garlic.
Butter a frying pan and brown gently the above ingredients together with the thyme, bay leaf and pepper.
Strain the snails and add them into the frying pan with the glass of Champagne.
Cook gently for 10 minutes.
Add the fresh cream before serving.

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Omelette "Escargotine"
For 2 persons
-Half jar of pâté "Escargotine"
-1 knob of butter or 2 tablespoons of olive oil
-5 eggs
-Salt, pepper
Heat gently the "Escargotine" in a buttered frying pan. Whip the eggs and add a little bit of the salt (Escargotine already salted) and pepper. Put this mix in the hot frying pan together with the Escargotine. Spread the Escargotine with a fourk if necessary. Finish the cooking over a brisk heat. Serve