Products Needed:
1 lb snails
1/2 cup white wine
1 tbsp lemon juice
2 tbsp butter
3 cloves garlic
4 oz Roquefort сheese
4 oz processed cheese
4 tbsp cream
1 tbsp cognac
salt, ground black pepper to taste
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Directions: Marinate snails in the mixture of wine and lemon juice for 30 minutes, then simmer with butter, add chopped garlic and salt.
Grate Roquefort cheese, blend with melted cheese, add cream, cognac, salt, pepper and cool.
Mix prepared snails with the sauce and cook through for 1-2 minutes.
When serving, season the snails with chopped dill greens.
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