We got 1 kg of snails which are farmed in Dorset the other day. I have known of this product for a littlewhile. finally we got some in and what a treat they were, although very expensive. Snails traditionally pair well with parsley, garlic, bacon, almond, red wine, shallot. The snails are purged and then blanched when they come in so they just have to be finished slowly in a court bouillion for approimately 2 hours until tender.
For the canneloni we made a light chicken mousse, enriched with creme fraiche and flavoured with parmesan, parsley, snails, sweated shallot and garlic and white wine. Then the mousse is rolled and poached. The pasta sheets are blanched and cut to size. Brushed with becamel, the mousse is layed down and then rolled up. They are reheated in the steamer and brushed with clarified butter and sprinkled with the crumble. The garlic veloute is served at the table as you can see and ....Voila!