Ingredients:
25 snails
80 g. mushrooms
1/2 onion
1/2 carrot
100 g. leek
100 g. butter
2 cloves garlic
600 ml vegetable stock
100 ml dry white wine
400 ml cream
2 yolks
1/2 bunch parsley
Black pepper
Salt

Preparation and serving:
Chop finely the onion and the carrots, then saute in the butter, together with the snails, cut in halves. Pour over the stock and bring it to the boil. Then cook for few minutes, add the cream and leave it to cook for another few minutes. Add the salt, black pepper and a bit of nutmeg. Add the finely chopped parsley and make a thickener from the yolks.
Serve hot.

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