SNAIL CASSOULET WITH ROQUEFORT
serves 2
  2 dozen Bernon snails,
80g Roquefort cheese,
3 large spoonfuls of fresh cream,
pink pepper and breadcrumbs.		  
  Heat the snails with a little butter, add fresh cream and half the Roquefort cheese. Once the mixture boils, place the snails in an oven proof dish and crumble the rest of the Roquefort on top. Finally, sprinkle the dish with breadcrumbs. Put in the oven to cook au gratin (heat from the top) for a couple of minutes. Serve.