Snail porridge

INGREDIENTS

• 25g/1oz garlic
• 40g/1½oz button mushrooms
• 40g/1½oz shallots
• 200g/7¼oz butter
• 25g/1oz Dijon mustard
• 20g/¾oz ground almonds
• 5g salt
• 100g/37frac12;oz flatleaf parsley
• 40g/1½oz Parma ham
• 72 cooked snails (this allows for about 12 per person, but can be reduced)
• 1 carrot
• 1 onion
• 1 fennel
• 1 stick of celery
• 100g/3½oz button mushrooms
• 2 garlic
• made from bay leaves, thyme and rosemary bouquet garni
• 10g/½oz Parma ham
• 1 small fennel
• 200ml/7¼fl oz snail cooking stock
• 60g/2¼oz porridge oats
• 70g/2½oz snail butter
• the cooked snails
• knob of butter
• 1 tsp sherry
• 3 tsp walnut oil