RAVIOLES OF SNAILS TO MORELS AND A THE WHITE ALPINE LABURNUM
                                       (for 4 people)

 Ingredients:
 2 dozen snails of Burgundy, 100 G
 carrots, 50 G of chopped shallots, 20 G of
 butter, 100 G of dried morels, 3 dl of
 fresh cream, 5 dl of pupillin white, 3 dl of
 melts from poultry (concentrated), 1 small bouquet
 of chervil, salt, pepper. Paste with fresh noodle:
 500 G of corn flour, 5 eggs whole, 2 yellows
 of egg, 1/2 groundnut oil dl, 10 G of salt.

 Preparation:
 To prepare the paste with noodle by mixing the flour, eggs, the yellows then table salt and oil.
To let put back the paste during 2 hours.
 To cut carrots in all small dice (brunoise) and to make them sweat in a pan with butter and finely chopped shallot, season, let cool.
To make inflate dried morels, cut them into two and wash them well several times.
In a pan, to pour the pupillin, the fresh cream and the poultry bottom, to add morels and to let cook 15 to 20 mn. To season.
To drain snails of Burgundy.
To spread out the paste with noodle.
 To cut small squares.
To deposit a snail on each square of paste.
To add a small spoon to coffee of the carrot-shallots mixture, to whitewash water with a brush the turn of snail, to cover with another square
of paste with noodles.
To weld the two squares of paste well.
 To start again the operation 6 times per anybody.
 Cooking of the ravioles: 4 mn in salted water carried with boiling.
To distribute in each plate morels with their juice of cooking, then to lay out the 6 above ravioles 6 snails
 cooked.
Pluches chervil.
To be useful very hot.