"The surest defense against Evil is extreme individualism, originality of thinking, whimsicality, even — if you will — eccentricity. That is, something that can't be feigned, faked, imitated; something even a seasoned impostor couldn't be happy with.”- Joseph Brodsky
1 shallot, minced
1/2 clove garlic, minced
125 grams wild mushrooms, needs to be diced
1 small tomato, peeled, seeded, cored, diced
30 to 35 small snails
5 deciliter of heavy cream
Herbs the Provence, fine salt - freshly ground black pepper
Melt the butter in a small frying pan over medium-low heat.
Add the shallot - cook until soft.
Add the garlic and the mushrooms. Cook the mushrooms until soft.
Add and mix the tomato and snails.
Add the cream and cook until the cream sauce is thick. Season with herb the Provence, salt and fresh pepper.