Creamy Garlic Snails

INGREDIENTS

45ml butter 4 garlic gloves, crushed 200g tinned snails, drained 30ml cake flour 30ml brandy (optional) 310ml warm milk + extra 30ml soy sauce (optional) few drops of Tabasco sauce (optional) squeeze lemon juice 4-6 slices brown bread, cut into fingers, to serve

METHOD

Heat the butter and garlic on medium heat for 3 minutes until melted and fragrant. Add snails and fry for 1 minute. Add the brandy and let most of the liquid reduce. Slowly add the milk, stirring until smooth. Bring to a simmer. Add the soy sauce, Tabasco and lemon juice, to taste. Allow to simmer, stirring occassionally for 5 minutes. Add extra milk to thin sauce to your liking and bring to boil. Season. Serve with the bread fingers.

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