45ml flour
45ml butter
250ml cream
4 garlic cloves, chopped
1 small tin Escargot Snails in Brine, drained
Salt and pepper
100g Parmesan, grated
1 round Feta, crumbed
4 slices brown bread, crusts cut off
Heat the flour and butter together in a pan and fry for 1 minute.
Whisk in the cream and garlic.
Simmer until the sauce thickens.
Stir in the snails and heat through.
Season to taste with salt and pepper and scoop into serving bowls.
Preheat the grill.
Sprinkle over the grated Parmesan and Feta before grilling until golden and bubbly.
Serve with brown bread slices.
Serves 4
